|300 g||dark chocolate — 70%|
|150 g||tea biscuits — or shortbreads, roughly chopped|
|50 g||pistachio nuts — roasted, roughly chopped|
|120 g||dark chocolate — 50%|
|3||cream — double thick|
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.