This is an extraordinary light chocolate treat to be enjoyed
anytime of the day.
Ingredients make 36 petite squares
700 g milk chocolate
80 g vegetable shortening or butter
120 g puffed rice
150 g finely chopped marshmallows
50 g slivered almonds toasted
30 g finely chopped dried mango
Chocolate sprinkles
Method
Grease and line a 20cm square cake tin with baking paper. Place
chocolate melts and shortening in a large bowl. Melt over a saucepan of
simmering water while stirring until melted and evenly combined. Remove from
heat and mix the remaining ingredients in. Blend until combined and spread
mixture into the prepared tin. Spread an even layer of chocolate sprinkled on
top and press slightly on top. Place in the fridge for 20 minutes until fully
set. Cut into squares and store in an airtight container.
Note: Use any
dried fruit instead of mango such as apricot, dates or sultanas.
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