Ingredients
1 pack of Caramel Choco Leibniz
1 tub of peanut butter
1 pack of big marshmallows
Wooden or metal skewers
Method
Take a marshmallow and place onto a skewer, setting aside to use later (if you’re using smaller marshmallows, use two or three to cover the biscuit surface.)
Take two Choco Leibniz biscuits and smear a little peanut butter over the chocolate side of each one.
Place the marshmallow over an open flame and allow to toast. Watch it carefully, allowing it to caramelise on its outside, but not burn.
Once you’re happy with it, slide the marshmallows off the skewer and sandwich between the two biscuits. Gently press together.
Give it a few moments to cool slightly before devouring.
Recipe created by Tom Cenci in collaboration with Bahlsen Biscuits.
