My obsession with not wasting food is getting a bit dangerous. Half a packet of left over 39p biscuits led to these delicious monstrosities. The size of my bottom is not thanking me.
Really though, they are a simple and totally delicious treat to use up sweet bits and bobs in the cupboard.
Oh and the hearts? Just because I love the mould and hardly get to use it. You could make these in any foil lined baking tray and cut them to small bars (they are very rich). You can buy similar moulds here: Yuzhou 6 Even heart-shape Silicone Baking Mould Cake Molds.
I always use a combo of whatever biscuits are languishing at the bottom of the barrel. I quite like a random mixture and love the idea of bringing them to life again enrobed in chocolate.
125g Unsalted butter
75g Golden syrup
300g Dark chocolate
200g Left over biscuits
100g Mini marshmallows
50g Brazil nuts
Pop your butter and golden syrup in a pan over a low heat. Let it melt for a minute or two and then tip your chocolate in.
Stir (so the chocolate doesn’t catch on the bottom of the pan) until everything is melted and smooth.
Crush your biscuits into chunks in a bowl or bag. Roughly chop your brazil nuts.
When your chocolatey deliciousness has cooled a little (5 or 10 minutes), stir in your biscuits, marshmallows and nuts. Stir really very well, you want everything to be well coated.
Press firmly into your moulds or a lined baking sheet. Chill until solid. (If you’re making bars and chopping them, bring the tray out of the fridge when just firm, chop and put back in the fridge until solid.)
Give these to anyone. Friends, the postman, anyone to stop you from eating 3 of them and then spending all afternoon in a sugar slump. (Me? Nooooo.)