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Takes: 30 minutes (plus chilling time)
Serves: 10 (slices)
No nutritional information available.
Ingredients
- 350g milk chocolate, roughly chopped
- 200g Bonne Maman Hazelnut Chocolate Spread (other brands available)
- 30g unsalted butter
- 200g shortbread finger biscuits, thickly sliced
- 100g mini marshmallows
- 50g freeze dried whole raspberries or raspberry pieces
- 30g chopped pistachio nuts, chopped
- 100g mini chocolate eggs, roughly chopped
Method
1. Line a 2½cm deep, 20cm square cake tin with baking paper.
2. Put the milk chocolate, Chocolate Spread and butter in a large heatproof bowl and place over a pan of very gently simmering water. Leave for 10 - 15 minutes or until all the ingredients have melted. Alternatively, melt the ingredients together in a microwave on a low heat in 15 - 30 second bursts.
3. With a wooden spoon or spatula, gently stir the chocolate mixture until smooth then fold in all the remaining ingredients, except the chopped mini eggs, while everything is still warm.
5. Spoon into the prepared tin and scatter the chopped mini eggs on top. Chill in the fridge to set for at least 1 hour, then cut into generous fingers.
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