SBS Food

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Marshmallow chocolate crackle

Melted marshmallow, vanilla and butter combined with the remaining ingredients and spread into a tin. Allow it to set before cutting into bite-sized squares.

Marshmallow chocolate crackle

Marshmallow chocolate crackle Credit: The Chocolate Queen

  • makes

    24

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

makes

24

serves

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 255 g white marshmallows
  • ½ tsp vanilla bean paste
  • 20 g unsalted butter
  • 70 g puffed rice/ rice bubbles
  • 30 g desiccated coconut
  • 40 g chopped glace cherries
  • 400 g good-quality milk chocolate chips
  • 30 g roasted peanuts, chopped
  • icing sugar, for dusting
Refrigeration time: 10-20 minutes

Instructions

1. Prepare a slice tin by oiling it slightly and lining it with baking paper.

2. Melt the marshmallows, vanilla and butter in a saucepan on very low heat, stirring continuously.

3. Turn off the heat and add the rice bubbles, coconut, cherries and peanuts, mixing with a spatula to combine.

4. Slightly melt the milk chocolate and add it and stir until completely combined. Spread immediately into the slice tin, then place in the fridge for 15-20 minutes.

5. Cut into individual squares and dust with icing sugar.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Kirsten Tibballs
Source: SBS



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