Serves 8

 

INGREDIENTS

2 cups self-raising flour

1½ cups double cream plain yoghurt

1 jar (180g) chocolate spread

1 packet (200g) biscuits 

½ bag (200g) Beacon mmmMallows Pink & White

 

METHOD

  1. In a large bowl, mix the self-raising flour and yoghurt together to form a dough. 

  2. Turn the dough out onto a lightly floured surface and knead for 8 minutes or until smooth.

  3. Roll the dough out into a large rectangle. 

  4. Spread the chocolate spread evenly over the dough.

  5. Empty the biscuits in a resealable plastic bag and lightly crush them with a rolling pin.

  6. Sprinkle the crushed biscuits evenly over the chocolate spread. 

  7. Using a sharp knife, cut the Beacon mmmMallows Pink & White into smaller pieces. *Chefs tip: Spray your knife with non-stick cooking spray and dust over icing sugar to avoid the marshmallows from sticking.  

  8. Scatter an even amount of cut marshmallows on top of the melted chocolate spread.

  9. Tightly roll up the dough into a log shape. With a sharp knife, slice the log vertically down the middle. 

  10. Twist the 2 halves together, showing the filling of marshmallows, chocolate spread and biscuits. 

  11. Gently lift the twisted loaf and place it in a tin-foil loaf tin (18x8cm). Sprinkle more chopped marshmallows and some crushed biscuits over the top. 

  12. Cover the tin-foil loaf pan with foil and put the loaf on the braai for 20-25 minutes. 

  13. Remove from the braai and allow to cool for 5 minutes. 

  14. Slice the braai loaf into generous slices, serve and ENJOY! 

Twisted S'mores Braai Loaf