CHOCOLATE CRUNCH CAKE WITH MARSHMALLOWS AND PISTACHIOS
200g Butter,softened
600g Plain Chocolate, chopped (minimum 53%)
90ml Golden Syrup
290 Rich Tea Biscuits, broken into pieces (e.g. shortbread-type)
75g Pistachio Nuts, peeled and roughly chopped
150g Hazelnuts, peeled, roasted and crushed
90g Small Pink and White Marshmallows
Line a 20cm cake tin with paper.
Gently melt the butter, chocolate and golden syrup in a small saucepan over low heat, stirring occasionally until smooth.
In a separate bowl, mix the broken biscuits, nuts and marshmallows. Add to the chocolate mixture and stir until well combined.
Pour the mixture into the prepared tin and spread evenly.
Chill in the refrigerator until firm and set.
Cut into bars.
Store in the fridge.
Photo: Melissa Ann Vermeulen
