Flatbread S'mores

This is campfire nostalgia turned up a notch. Flatbreads spread thick with marshmallow fluff, piled with broken chocolate, then grilled until everything goes gloriously toasty and melty — finished with a drizzle of salted caramel and chocolate sauce. It's the kind of dessert that makes everyone crowd around the grill. Dead simple, completely over the top, and absolutely worth it.

Ingredients

• 4 flatbreads (shop-bought or homemade)
• 200g marshmallow fluff (marshmallow cream)
• 150g milk chocolate bars, broken into pieces
• 50g dark chocolate, broken into pieces
• 4 tbsp (60ml) salted caramel sauce
• 2 tbsp (30ml) chocolate sauce
• Pinch of flaky sea salt, to finish

Method

1. Preheat your gas grill to a medium heat — around 180–190°C. You want enough heat to toast the base and melt everything on top without burning the flatbread.
2. Lay the flatbreads out on a clean surface. Spread each one generously with marshmallow fluff, right to the edges.
3. Scatter the broken milk chocolate and dark chocolate pieces evenly over each flatbread.
4. Place the flatbreads directly on the grill grates. Close the lid and cook for 3–5 minutes, keeping a close eye on them. The base should be lightly charred and crisp, and the chocolate and marshmallow should be melted and starting to go golden at the edges.
5. Remove from the grill carefully using tongs or a wide spatula — they'll be soft and gooey in the middle.
6. Drizzle generously with salted caramel sauce and chocolate sauce. Finish with a pinch of flaky sea salt.
7. Serve immediately, cut into pieces or left whole for people to tear at. Have plenty of napkins ready.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.