Just when you think you’ve eaten all the chocolate you possibly can, along comes a second wind! By this point though, it’s likely that it’s only ‘randoms’ left in the chocolate tin! Why not make this fun snack to keep your chocolate cravings at bay and use up the last of the Christmas treats. Every bite is an adventure!
250g Dark chocolate
200g Milk chocolate
150g Golden syrup
100g Digestive biscuits
75g Mini marshmallows
250g left over chocolates
Line an 8" square tin with baking paper. Grease the tin first with a little butter to help the paper stick to it.
Chop up your leftover chocolates into chunks and bash up your biscuits into pieces.
Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts.
Once it's fully melted and combined, take the pan off the heat.
Prepare a bowl with the broken up biscuits, marshmallows and about two thirds of the chopped up chocolates (reserve the rest for decorating the top).
Stir in the biscuits & marshmallows.
Pour about two thirds of the chocolate mixture into the bowl of biscuits etc. and stir to fully coat the fillings with chocolate.
Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps.
Add the remaining left over chocolate chunks to the top to decorate.
Put in the fridge overnight, or for 3-4 hours to set.
To serve, remove from the tin and chop into slices using a sharp knife.
If you store the chock bites in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge.
Did you know?
Quality Street is the brand name for a selection of individual tinned or boxed toffees, chocolates and sweets, first manufactured by Mackintosh's in Halifax, West Yorkshire, England, in 1936. It was named after J.M. Barrie's play Quality Street. J.M. Barrie famously also wrote Peter Pan!