- Occasion:Dessert, Snack
- Preparation Time:15 mins
- Chill Time:2 hrs
Ingredients
- 125g Arnott’s Scotch Finger biscuits
- 400mg leftover chocolate easter eggs
- 100g marshmallows, halved
- 1/3 cup peanuts
- 1/3 cup sultanas
Preparation
Step 1
Lightly grease and line a 20cm square cake pan with baking paper.
Step 2
Place chocolate in a large microwave-safe bowl. Heat for 2-3 minutes, stirring every 30 seconds until melted. Add remaining ingredients to chocolate and stir well until combined. Spoon mixture into prepared pan, smoothing top.
Step 3
Chill for 2 hours or until set. Cut into squares.
Notes
- Swap sultanas for cranberries for some tang!
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