This delicious easter sweet treat is a great way to use up any leftover candy and chocolate on easter Sunday.
Ingredients
9 OZ / 250 G bitter sweet chocolate
1 TBSP corn syrup
2 OZ / 50 G butter
2 OZ / 50 G mini marshmallows
7 OZ / 200 G chocolate chip cookies
3.5 OZ / 100 G mixed Easter candy (Reece's mini eggs etc.)
Directions
Add the chocolate to the mixing bowl along with the butter and corn syrup. Melt the chocolate mix for 6 minutes / 160°F|70°C / speed 3.
If the chocolate sticks on the side of the bowl scrape down the sides and give it one more minute.
Add the cookies to the mixing bowl and with the measuring cup in place mix for 10 seconds / speed 3.
Add two-thirds of marshmallow and half the candy to the mixing bowl, mix for 10 seconds / speed 2 / stir.
Line a tray with parchment paper and empty the contents into it from the mixing bowl and compress. Scatter the remaining candy over the top and refrigerate for 2 hours. Slice once cold.
Enjoy your dish! Best served at room temperature. Use any candy as you like and mix up the chocolate.
