For the recipe Marshmallow Fridge Cake
|150 g||Dr. Oetker 35% Milk Chocolate (5 oz)|
|125 g||Unsalted Butter (4 ½ oz) cut into small pieces|
|200 g||Shortbread Biscuits (7 oz) broken into pieces|
|200 g||Dr. Oetker Heart Marshmallows or white mini marshmallows|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|150 g||Dr. Oetker 72% Extra Dark Chocolate (5 oz)|
Grease and line a 20cm (8 inch) square cake tin. Break the Chocolate into pieces and place in a saucepan. Add the butter and put over a very low heat, stirring occasionally, until melted. Remove from the heat and transfer to a heatproof bowl and leave to cool for 10 minutes.
Stir in the crushed biscuits, chopped Heart Marshmallows (or mini marhsmallows) and Vanilla Extract. Mix well to make sure all the pieces are covered and spoon into the prepared tin and press the top down gently. Cool and then chill for at least an hour until set.
To serve, stand at room temperature for about 15 minutes, then remove from the tin and peel away the lining paper. Cut into 20 pieces using a warm knife and serve.
1 serving = 41g
Wrap well and store in a cool place or keep in the fridge if the temperature is warm.
To make this simple recipe into Rocky Road, add cherries or sultanas.
|Per Serving||Per 100 g / ml|