However, usually it's as hard as rock and takes a lot of biting, so I made sure that with this batch I made it a tad softer. When you leave it for a few days, everything settles in and it become softer, and way too easy to eat.
I made this batch for visiting my friends in Roscommon over last weekend, because it was requested. I made sure to make the top all prettiful for them.
FREE FROM
☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Nuts
☑ Eggs
CONTAINS
☒ Gluten (unless you buy gluten free biscuits)
☒ Dairy (dairy substitutes can be found in italics)
☒ Refined sugar products
☑ Yeast
☑ Wheat
☑ Nuts
☑ Eggs
CONTAINS
☒ Gluten (unless you buy gluten free biscuits)
☒ Dairy (dairy substitutes can be found in italics)
☒ Refined sugar products
INGREDIMENTS
To fill a 10 inch (25 centimetre) square tin,
- 9 ounces (250 grammes) milk or dark chocolate, broken up into pieces
- 6 ounces (170 grammes) condensed milk
- 2 ounces (55 grammes) butter
- 8 ounces (225 grammes) plain biscuits, broken into chunks, get gluten free ones if you have to
- 4 ounces (115 grammes) mini marshmallows, or cut up marshmallows
- 4 ounces (115 grammes) sweets or dried fruit of your choice
- Some sweets and sprinkles for decorating
HOW-TO
- In a heatproof bowl over a pan of simmering water, melt together the chocolate, condensed milk, and butter, stirring constantly. I would not recommend using a microwave for this.
- Once the mixture has melted into a thick fudgy consistency, stir in all the remaining ingredients.
- Pour the mixture into the tin and smooth out with the spoon. Sprinkle some sweets and sprinkle on top, pressing them in a bit with your fingers.
- Chill in the fridge for at least 2 hours before cutting and serving.
This is great for parties because it's cheap and cheerful, and very adaptable: you can put pretty much anything into it...
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