Chocolate and Mixed Fruit Triangles |

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

Units Scale

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

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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