I made these for my wife, who has a dairy allergy, as an Easter treat.
Its a fantastic combo, between rich dark chocolate, crunchy biscuit and nuts, with squishy marshmallows and tangy cranberries.
- 50g vegetable fat spread (I use Flora Freedom)
- 200g 70% dark chocolate (Green & Black’s)
- 2.5 tbsp golden syrup
- 100g rich tea biscuits, roughly broken
- 100g mini marshmallows
- 100g cranberries
- 100g Brazil nuts, roughly chopped
On a low heat, melt the spread, chocolate and syrup together in a pan.
Line a square baking dish with cling film
Once the chocolate and spread mix is completely melted, add the rest of the ingredients to the pan and mix through.
Pour the mixture into the baking dish and place it in the fridge for a few hours, or overnight, until set.
Remove from the dish and discard the cling film. Chop into bite-sized squares.