Take your s’mores to the next level with this crowd-pleasing dessert cob loaf that is perfect to take camping. Filled with gooey melted marshmallows, chocolate and broken biscuits, you can prepare it in the oven at home, or enjoy it with friends around your backyard fire pit this weekend.
Ingredients
- 1 cob loaf large
- 180g marshmallows
- 400g milk chocolate broken into squares
- 100g McVitie's Digestive Biscuits quartered
Method
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Step 1Preheat oven to 200C. Line a tray with large sheet of aluminium foil topped with a smaller piece of baking paper.
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Step 2Using a sharp knife, carefully cut a circle into the top of the cob loaf to create a ‘lid’. Remove, then pull bite-sized chunks of bread from inside the loaf, leaving the crust intact. Set the lid and bread chunks aside.
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Step 3Fill the empty cavity of the bread with layers of marshmallows, chocolate squares and pieces of biscuit. Top with the lid.
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Step 4Place on the lined tray and lift the foil to wrap the loaf. Bake for 20-30 minutes until the chocolate-marshmallow filling has melted and is gooey.
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Step 5Serve with chunks of bread for dipping.
Recipe Notes
Cook time may vary (you may need longer depending on your oven or campfire).
Choose whatever biscuit you like. I used chocolate-coated Digestives, but plain would be fine. Shortbread or even Milk Arrowroots would be good too.
Take the pre-prepared and wrapped loaf outside and cook it over the coals of a campfire.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Bacon and Cheese Cob Loaf.
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