Ingredients
Scale
- 4 slices of hearty bread (sourdough or whole grain work well)
- 8 large marshmallows
- 100g of dark chocolate, chopped
- 2 tablespoons of unsalted butter, softened
- A pinch of cinnamon (optional)
- A sprinkle of sea salt (optional, for a touch of contrast)
Feel free to swap dark chocolate for milk chocolate if you prefer a sweeter touch. If you’re feeling adventurous, you might even add a hint of chili powder for a bit of heat. My mum used to say, “Cooking is an art, not a science,” and this recipe is a perfect canvas for your creativity.
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Spread a thin layer of softened butter on each slice of bread. This will help achieve a lovely, golden crisp.
- Place the buttered bread slices on the prepared baking sheet and toast in the oven for about 5 minutes, or until they begin to crisp.
- Remove the bread from the oven and sprinkle the chopped chocolate evenly across each slice. Top with marshmallows, ensuring an even distribution for the perfect gooey melt.
- Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and bubbly.
- Once toasted to perfection, remove from the oven and sprinkle a pinch of cinnamon and sea salt, if using. This adds a delightful depth and a bit of a surprise to the classic taste.
- Allow the toast to cool for a minute before serving. This is the hardest part—patience is a virtue!
As the chocolate melts and the marshmallows toast, your kitchen will be filled with a comforting aroma, reminiscent of those treasured childhood days spent baking with my mum.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
