Ingredients
2 hot cross buns, halved
2 tbs chocolate hazelnut spread
4 strawberries, sliced
8 raspberries
1 tbs roughly chopped and roasted hazelnuts
50g dark chocolate, melted
2 Tim Tam biscuits, crushed
Method
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Preheat barbecue flat plate on medium heat. Place hot cross buns cut side down on flat plate and cook for 3-4 minutes or until toasted. Transfer to a serving plate.
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Cover bottom halves of hot cross buns with 1 tbs of hazelnut spread. Top with strawberries, raspberries and chopped hazelnuts.
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Add a pinch of salt to melted chocolate and stir to combine. Place top half of buns on berries, then drizzle with melted chocolate and sprinkle over crushed biscuits.
