Hot-cross-bun S'mores
Oozing with melted chocolate and gooey marshmallows, this indulgent s'more variation using hot cross buns is perfect for Easter celebrations.
Ingredients
- 300g mocha hot cross buns, split
- 150g mini chocolate Easter eggs
- 140g pink & white marshmallows, chopped
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place hot-cross-bun bases on the prepared board. Cut three-quarters of the chocolate egg in half lengthwise.
- Top bases with chocolate and marshmallows, then sandwich with bun tops. Bake for 10 minutes, covering with foil if over browning or until chocolate melts. Remove from oven. Cool slightly. Serve with remaining eggs.
