Beacon Dessert Jaffles
Braai season is here and we’ve got the perfect sweet ending for your menu.
Ingredients
- 1 (16 slices) white bread sandwich loaf
- Butter
- ¼ cup (60 ml) strawberry jam
- 1 packet (400g) 12–16 Beacon mmmMallows Pink & White Mallows, halved
- ⅔ slab (60g) Beacon Ivory Cream Chocolate
- ⅔ slab (60g) Beacon Milk Chocolate
For serving:
- Icing sugar
- Mint
Method
- Spread all the slices of bread with butter, then turn over so that buttered sides are facing down.
- Spread strawberry jam on 4 of the slices, then top with 4 blocks of Ivory Cream chocolate and 8 mallow halves each. (Keep your filling in the centre of the bread to ensure it fits inside the jaffle iron.)
- Top another 4 slices with 4 blocks of milk chocolate and 8 mallow halves each. (We used white mallows for a traditional s’mores flavour.)
- Sandwich closed, keeping buttered sides facing outwards.
- Place sandwiches in a jaffle iron, close and cut off any excess bread hanging out of the iron.
- Braai over medium-high-heat coals (or, if you have a gas stove, place directly on the burner) for 5–8 minutes, or until bread is charred and steaming hot.
- Unmould and serve hot off the braai with a dusting of icing sugar and topped with mint, if you like.
What you need
Milk Chocolate 80g
mmmMallows Pink & White 150g