Sunday night treat: Chocolate hazelnut and banana dessert braai broodjies

Dessert braai broodjies

1. Spread one side of each slice of bread with butter.
2. Place half the slices buttered side down on a cutting board or ‘toeknyp rooster’.
3. Add the chocolate hazelnut spread and banana.
4. Top each sandwich with the other slice of bread with the butter on the outside. The butter will give the toasty a nice golden-brown colour.
5. Put the Braaibroodjies in your ‘toeknyp rooster’
6. Braai over mild coals, regularly turning the grid until both sides of the toasty is golden brown.
7. In this case we do not have to cook the inside and just need to make sure that it is nice and golden on the outside.
8. Add icing or caster sugar for additional calories and serve immediately after taking it off the braai.

Marshmallow and chocolate braai broodjie

1. Cut the marshmallows in half and roughly chop the chocolate.
2. Build the braaibroodjies: Spread butter on one side of each slice of bread (these sides will be outward-facing in the assembled braai broodjie). Pack half these slices buttered-side down and layer with marshmallow and chocolate. Close the braai broodjies with the remaining bread slices, buttered sides facing upwards.
3. Braaibroodjies should be turned often and are braaied in a closed, hinged grid (toeknyp rooster).
4. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the chocolate melted and the marshmallows puffed and melted by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
5. Once done, slice each braaibroodjie in half.