Line a 20cm square cake tin with parchment paper. Place the 300g dark chocolate, butter and honey in a heatproof bowl. Microwave on medium heat at 40 second intervals until the chocolate is melted. Stir until glossy and smooth.In a large mixing bowl, combine the biscuits, marshmallows, nuts and cranberries. Pour the melted chocolate over and mix to combine. Transfer the mixture to the lined tin and press down gently to even the top.For the fudgy layer, place all the ingredients in a bowl and melt following the same method as above. Pour the warm chocolate fudgy ganache over the biscuit layer and spread quickly to smooth the surface. Chill in the fridge until set. Slice into squares or bars. Keep stored in the fridge until serving.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
HousesR 2 500 000
HousesR 3 400 000
TownhousesR 4 950 000