Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Prepare biscuits and tin
4 minHands-onLine the square tin and break biscuits into bite-sized pieces without crushing to powder.
- 03
Melt chocolate mixture
5 minHands-onMelt listed dark chocolate, butter and golden syrup gently over barely simmering water, stirring smooth. Milk chocolate is an alternative with different nutrition.
- 04
Cool
10 minHands-off · check as directedCool to lukewarm so marshmallows do not melt.
- 05
Fold ingredients
3 minHands-onKeep some marshmallows for the top. Fold biscuits, remaining marshmallows, raisins and optional roasted nuts into the chocolate.
- 06
Press into tin
3 minHands-onPress evenly with a spatula and push reserved marshmallows lightly into the surface.
- 07
Chill slab
120 minHands-off · check as directedRefrigerate for at least 2 hours until firm.
- 08
Cut
3 minHands-onLift out and cut into squares with a warm dry knife.
- 09
Rest: Temper to serve
10 minHands-off · check as directedStand for 10 minutes before serving.
Equipment check
2 items required
- 20 cm square tin
- heatproof bowl
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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