Barbecue season might be in full swing, but the unseasonable chill has us all hungry for some hygge vibes.

Something that encompasses the two is a s’more (or three), a delicious way to round-off your next barbecue or dinner party, easy-peasy ingredients to pack and cook over a campfire on your next camping trip, or great for a cosy night in on the sofa.

[Read more: Try our no-bake raw chocolate macaroon tart recipe]

Duck & Waffle's head chef Tom Cenci has collaborated with Bahlsen to share his recipe for s’mores.

Tom says: “This is a really easy recipe to make, but takes some practice to get the perfect toasting effect on the marshmallow.”

Tom recommends using a real flame, as a campfire or barbecue adds to the all-round effect, but a kitchen blowtorch works just as well. If you can’t get to a full-on fire, you can skip the marshmallow-roasting step and assemble the s’more before putting it in the oven until the marshmallow softens and the chocolate melts.


1 pack of Caramel Choco Leibniz
1 tub of peanut butter
1 pack of big marshmallows
Wooden or metal skewers


1. Take a marshmallow and place onto a skewer, setting aside to use later (if you’re using smaller marshmallows, use two or three to cover the biscuit surface.)

2. Take two biscuits and smear a little peanut butter over the chocolate side of each one.

3. Place the marshmallow over an open flame and allow to toast. Watch it carefully, allowing it to caramelise on its outside, but not burn.

4. Once you’re happy with it, slide the marshmallows off the skewer and sandwich between the two biscuits. Gently press together.

5. Let them sit for a few minutes before eating.

Recipe credit: Recipe created by Tom Cenci in collaboration with Bahlsen Biscuits.