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 where you are.