Name: Campfire s’mores are better when you use this beloved French pastry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 croissants, halved horizontally; 2/3 cup crunchy Lotus Biscoff spread; 120g milk chocolate, chopped; 12 marshmallows, halved; 125g punnet raspberries, plus extra to serve; 3 gingernut biscuits, crushed

Campfire s’mores are better when you use this beloved French pastry

S'more croissants are a camping game-changer!

Skip to Recipe

Makes 6

Prep

10M

Cook

10M

Total

20M

S’mores are probably the best bit about camping – a classic treat made over the fire with marshmallows, chocolate and crackers. But this s’mores recipe takes things to another level with croissants! A s’more croissant is a dessert that every sweet tooth will love!

You can make them on the barbecue or straight over your campfire, adding marshmallows, chocolate and Biscoff spread. If you’re really feeling fancy, top with raspberries and crushed gingernut biscuits.

Ingredients

6 croissants, halved horizontally

2/3 cup crunchy Lotus Biscoff spread

120g milk chocolate, chopped

12 marshmallows, halved

125g punnet raspberries, plus extra to serve

3 gingernut biscuits, crushed

Method

Step 1

Preheat barbecue outside burners to medium-high heat, or preheat oven to 200°C/180°C fan-forced.

Step 2

Spread 1 tablespoon Biscoff spread over the croissant bases. Divide the chocolate, marshmallows and raspberries among the bases. Top with the croissant tops. Wrap each croissant in foil to enclose. Put on a baking tray.

Step 3

Heat croissants in centre of barbecue with lid down, or in oven, for 5 minutes. Open tops of foil and heat for a further 5 minutes or until chocolate and marshmallows are melted.

Step 4

Cool slightly before serving (the marshmallow will be hot). Serve sprinkled with gingernut crumbs and extra raspberries.

Croissant s'mores recipe with chocolate, marshmallow and Biscoff spread. — *(Photography: Tim Roberts, styling: Michele Cranston and David Morgan)*

Rebecca Lyall

Rebecca Lyall has more than 30 years of experience in publishing. She began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media as senior photo chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines, allowing her to blend professional creativity with family life.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)