Top London executive chef, Tom Cenci, shares his personal recipe for his mouthwatering Choco Leibniz Smores

These little treats are a sumptuous way to round-off your next barbecue or dinner party, easy-peasy to pack and cook over a campfire on your next camping trip, or great for a cosy night in on the sofa. With a crunch of biscuit and layer of silky-sweet caramel topped with a thick layer of top-quality chocolate, Caramel Choco Leibniz make for a one-stop-smores-shop: just add marshmallow (and fire).

Tom recommends using a real flame – 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.

Tom Cenci’s Peanut butter and Choco Leibniz Smores


  • – 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 Choco Leibniz 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. Give it a few moments to cool slightly before devouring.

Bahlsen Choco Leibniz are available from all major retailers with an RRP of £1.50.

Recipe created by Tom Cenci in collaboration with Bahlsen Biscuits.