Popping Candy Biscuit Bites

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READY IN: 2hrs 10mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Break the popping candy bars into small pieces and chill in the fridge. Line a 23cm square tin with baking paper.
  • Put the digestive and ginger nut biscuits in a large freezer bag, then bash them with a rolling pin until broken - you want a mix of small biscuit pieces and crumbs.
  • Break the milk and dark chocolate into squares and put in a large heatproof bowl with the butter and golden syrup. Place the bowl over a pan of simmering water, making sure the base of the bowl doesn't touch the water, leave until melted.
  • Remove the bowl from the pan. Stir in the biscuits, sultanas, cherries and marshmallows. Spread half the mixture in the lined tin.
  • Place the popping candy pieces on top, distributing them evenly. Cover with the rest of the biscuit mixture and level the top.
  • Chill in the fridge for at least 2 hours, then cut into small squares, to serve.
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