Cooking Instructions
1.
Grease and line a large baking tin with baking paper.
2.
In a large saucepan, melt the
butter (150 g)
,
milk chocolate (100 g)
and
dark chocolate (100 g)
over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.
3.
Stir all of the crushed
biscuits (50 g)
and
marshmallows (50 g)
into the chocolate mix. Next add most of the
jaffa cakes (100 g)
,
peanut butter and caramel chunkies (130 g)
and
chocolate peanuts (100 g)
, setting some of each aside to decorate.
4.
Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining jaffa cake pieces, peanut butter and caramel chunkies, chocolate peanuts and the
raspberries (to taste)
, pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.