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Categories:Viewed: 131 - Published at: 6 years ago
Ingredients
- 450 g (15.9oz) milk chocolate
- 150 g (5.3oz) ginger nut biscuits, broken into 1cm chunks
- 100 g (3.5oz) mini marshmallows
- 2 x 40g chocolate-covered honeycomb bars, cut into 1cm chunks
Method
- Line the base and sides of a 20cm square cake tin with baking parchment.
- Place the milk chocolate in a heatproof bowl set over a saucepan of hot water.
- Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly.
- Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature.
- (If it's too hot, the marshmallows will melt.)
- Stir in the remaining ingredients and press into the prepared tin.
- Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.
