Ingredients:

  • 400g dark chocolate (70% cacao)
  • 200g light sweetened condensed milk
  • 15g refined coconut oil
  • 0.5 tsp sea salt
  • 100g marshmallows
  • 150g wholemeal digestive biscuits or graham crackers
  • 100g roasted salted almonds
  • 50g dried cranberries or goji berries

Instructions:

  1. Line an 8-inch (20cm) square baking tin with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large heat-proof glass bowl, combine the dark chocolate, light sweetened condensed milk, and coconut oil. Melt using a double boiler or in 30-second microwave intervals until smooth.
  3. Stir in the sea salt and allow the chocolate mixture to cool to approximately 90°F (32°C). This ensures the inclusions do not melt.
  4. Break the biscuits into 1cm chunks and fold them into the chocolate base along with the marshmallows, roasted nuts, and dried fruit.
  5. Transfer the mixture into the prepared tin, pressing down firmly with a silicone spatula to eliminate air gaps.
  6. Refrigerate for at least 2 hours until completely set.
  7. Lift the parchment paper to remove the block and slice into 16 large squares using a sharp chef's knife.