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Little Effort Chocolate and Mixed Fruit Triangles Treats
Chocolate and Mixed Fruit Triangles with Swirled Chocolate and Crunchy Marie Biscuits
Why You Will Love and Enjoy Chocolate and Mixed Fruit Triangles
- They require no baking and come together with simple pantry ingredients.
- The combination of crunchy biscuits, chewy fruit, and smooth chocolate creates great texture.
- They’re easy to make ahead and perfect for sharing at gatherings or holidays.
Crunchy biscuits with fruit and swirled chocolate in every bite.
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Chocolate and Mixed Fruit Triangles
- Prep Time: 20 minutes
- Cooling Time: 2 hours
- Cook Time: 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 small or 48 larger 1x
- Category: Appetizers and Snacks
- Method: Easy No Bake
Description
Chocolate and Mixed Fruit Triangles are one of those easy treats that come together with very little effort but look impressive once sliced. The combination of crunchy Marie biscuits, chewy fruit pieces, and swirled chocolate topping makes these little bites hard to resist.
Ingredients
- 220 g butter
- 50 g – 4 tbsp sugar
- 80 g (approx) – 4 tbsp corn syrup
- 35 g (approx) – 8 tsp Dark Dutch cocoa powder
- 450 g Marie biscuits, roughly broken into chunky pieces
- 125 g to 175 g mixed cake fruit or Safari cake fruit mix
- 225 g milk chocolate
- 225 g white chocolate
Instructions
- Line a Swiss roll tin or baking tray approximately 9 x 13 inches with parchment paper, leaving a little overhang to help lift the mixture out later.
- In a medium saucepan over low heat, melt the 220 g butter, 4 tbsp sugar, 4 tbsp corn syrup, and 8 tsp Dark Dutch cocoa powder, stirring until smooth and fully combined.
- Remove the saucepan from the heat and add the 450 g broken Marie biscuits.
- Stir thoroughly until every biscuit piece is coated. The mixture may seem dry at first, but keep stirring, and it will come together.
- Transfer the biscuit mixture to the prepared tin.
- Press it down firmly into an even layer using the back of a spoon, an offset spatula, or the bottom of a measuring cup.
- Scatter the 125 g to 175 g mixed cake fruit evenly over the surface.
- Gently press the fruit into the biscuit layer so it adheres well.
- Place the 225 g milk chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval until melted and smooth.
- In a separate bowl, melt the 225 g white chocolate using the same method.
- Pour the melted milk chocolate evenly over the fruit layer.
- Spoon the melted white chocolate over the top.
- Using a skewer, knife tip, or the back of a teaspoon, gently swirl the chocolates together to create a marbled pattern.
- Refrigerate for about 2 hours, or until completely firm.
- Lift the slab from the tin using the parchment paper.
- Cut into approximately 3-inch squares, then cut each square diagonally into two or four triangles for bite-sized treats.
- Store chilled until ready to serve.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- Using parchment paper with overhang makes removal much easier and prevents cracking during slicing. It’s a small step that saves frustration later.
- The amount of fruit may seem flexible, but that’s intentional. The lower amount gives a more chocolate-forward bite, while the higher amount creates a fruitier texture.
- Can I use different biscuits? Yes. Graham crackers, digestive biscuits, or similar plain tea biscuits work well.
- Can I use dark chocolate instead of milk chocolate? Absolutely. Dark chocolate creates a richer, less sweet finish.
- Do I have to use the Safari cake fruit mix? No. Any combination of chopped glacé cherries, raisins, currants, dried cranberries, or mixed dried fruit can be substituted.
Storage
- How Long Can These Be Stored and How? Store in an airtight container in the refrigerator for up to 10 days. Place parchment paper between layers to prevent sticking. Serve directly from the fridge or allow to sit at room temperature for 10 minutes before serving.
- Can This Be Frozen? Yes. Freeze in an airtight container for up to 3 months. Separate layers with parchment paper. Thaw overnight in the refrigerator before serving.
Ingredient Substitutions
- Marie biscuits: Digestive biscuits, graham crackers, or plain tea biscuits.
- Corn syrup: Golden syrup or honey.
- Mixed cake fruit: Raisins, sultanas, dried cranberries, chopped apricots, or glacé cherries.
- Milk chocolate: Dark chocolate or semi-sweet chocolate.
- White chocolate: Additional milk chocolate if preferred.
- Butter: Salted or unsalted butter can be used
Chocolate and Mixed Fruit Triangles are packed with texture and flavour. Tell us your favourite addition to a dessert tray.
These Chocolate and Mixed Fruit Triangles combine crunchy Marie biscuits, chewy mixed fruit, and smooth swirls of milk and white chocolate into a treat that delivers something different in every bite. They require very little effort, can be made ahead, and look impressive when served, making them perfect for celebrations, holiday trays, or whenever a chocolate craving strikes. The contrast of textures and rich chocolate flavour makes it difficult to stop at just one piece.
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Ohhhh, I need to do this! I love fruit & chocolate, and the cookies in it would be delicious, too. Pinning to save and share. Thank you for sharing this with us at the Will Blog for Comments #85 linkup. We hope to see you at #86, too, which opens next Monday. Have a great week.
Thank you so much. We love it, super easy and super addictive, so make lots