Chocolate Toffee Marshmallow Slice |

Description

This Chocolate Toffee Marshmallow Slice is one of those treats that disappear from the dessert table surprisingly quickly. With crunchy biscuits, chewy marshmallows, sweet fruit mix, creamy caramel, and a marbled chocolate topping, every bite has a little bit of everything.

Ingredients

Units Scale

230 g butter
50 ml sugar
128 g Werther's Original Fudge Caramels, chopped
50 ml corn syrup
40 ml dark Dutch cocoa powder
350 g Marie biscuits, broken into chunky pieces
150 g crushed Weetabix
150 g white marshmallows, quartered or use mini marshmallows
250 g Safari cake fruit mix
300 g Hershey's Butterscotch Chipits
400 g milk or brown chocolate, chopped

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Instructions

Line a 14 x 10-inch baking tin with parchment paper, leaving some overhang to make lifting the slice out easier later.
In a large saucepan over low heat, melt the 230 g butter, 50 ml sugar, 128 g chopped Werther’s Original Fudge Caramels, 50 ml corn syrup, and 40 ml dark Dutch cocoa powder.
Stir often until the mixture is smooth and the caramels have fully melted. Don’t rush this step, or the caramel may catch on the bottom.
In a large mixing bowl, combine the 350 g Marie biscuit pieces, 150 g crushed Weetabix, and 150 g quartered marshmallows, or if you prefer, you can use mini marshmallows.
Pour the warm caramel cocoa mixture over the biscuit mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared tin and press it down firmly using the back of a spoon or an offset spatula, as it helps the slice hold together better when cut.
Sprinkle the 250 g Safari cake fruit mix evenly over the top and gently press it into the surface.
Place the 400 g chocolate in one microwave-safe bowl and the 300 g Hershey’s Butterscotch Chipits in another microwave-safe bowl.
Microwave each bowl separately in 30-second intervals, stirring between each interval until fully melted and smooth.
Pour the melted chocolate over the slice, spreading it evenly.
Spoon the melted butterscotch over the chocolate and use a skewer or knife to create swirls and patterns.
Refrigerate for at least 3 hours, or until completely set.
Lift from the tin using the parchment paper and cut into squares (± 1″ cubes) with a sharp knife.

Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes