Chocolate & Marshmallow Biscuit Slice

INGREDIENTS

• 300g Dunnes Stores Digestive Biscuits, crushed
• 150g Dunnes Stores Butter, melted
• 250g Dunnes Stores Mini Marshmallows
• 150g Milk Chocolate, melted
• 150g Dark Chocolate, melted
• 1 Tsp Vanilla Bean Paste

METHOD

1. Line a 22 × 30 cm baking tin with baking parchment, leaving an overhang on the sides for easy removal later.
2. To make the base, mix the crushed biscuits with the melted butter until the crumbs are evenly coated and resemble damp sand. Press firmly into the lined tin and chill in the fridge for 2 hours, or until firm.
3. In a non-stick pan, gently melt the marshmallows over low heat, adding a splash of water if needed. Once smooth, immediately pour over the chilled biscuit base and spread quickly and evenly with a spatula or the back of a spoon. Leave to firm up slightly.
4. Melt the milk and dark chocolate together in a heatproof bowl over a pan of gently simmering water, or in short microwave bursts, stirring often. Pour over the marshmallow layer once smooth and glossy.
5. Use an offset spatula or tilt the tin to spread the chocolate evenly, creating a smooth top. Chill for 1 hour or until fully set.
6. Dip a sharp knife into hot water, wipe dry, and cut into 12–15 squares for neat slices. Serve and enjoy with a cup of tea!