| Ingredients CHOCOLATE 225 – 250g /1 1/2 cups dark chocolate melts or chips 225 – 250g /1 1/2 cups milk chocolate melts or chips 2 tbsp coconut oil or any plain flavoured oil (prevents cracking, adds bit of sheen) ADD-INS: 3 cups marshmallows, pink and white , most cut in half (firmly pack the cups!) 3/4 cup lollies, roughly chopped, not to small 1/3 cup desiccated coconut (or flakes), unsweetened 1/2 cup unsalted peanuts , very roughly chopped (if you want smaller pieces) Instructions Line a 20cm square pan with baking paper (parchment paper). Melt chocolate – Place chocolate and oil in a bowl. Microwave in 30 second increments, stirring in between, until melted and smooth. Add-ins – Stir the Add-ins into the chocolate. Pour into pan, spreading out evenly. Refrigerate for 3 hours or until fully cool. Cut – Remove from the fridge 30 minutes prior to cutting. Recipe Notes: 1. Chocolate options – using melts or chips is the easiest. No chop, and made for easy melting! Premium upgrade to block: Lindt (best before getting into couverture), 70% cocoa for grown-ups, or 50/50 combo of milk and dark. Finely chop with knife then melt. 2. Oil – insurance policy to prevent cracking when cutting, and adds a bit of shininess to the chocolate. 3. Keeps for weeks and weeks! Refrigerate if hot. |