Perfect for taking on a picnic
Suitable for Vegans
Difficulty Easy
Serves 12
Prep time 20 minutes
Chill time 2 hours
Nutrients per serving
| Energy |
Total fat |
Saturates |
Protein |
Fibre |
Carbs |
Sugar |
Salt |
| 209 kcal |
11 g |
3.8 g |
4.6 g |
1.7 g |
22.9 g |
9.5 g |
0.4 g |
Ingredients
Method
Step 1
Grease and line an 18cm square brownie tin with baking paper.
Step 2
Place 200g biscuits in a freezer bag and bash with a rolling pin until they're completely broken.
Step 3
In a large saucepan melt peanut butter, dark chocolate and agave syrup over a gentle heat, stirring constantly until smooth. Remove from the heat and leave to cool.
Step 4
Take the biscuits, mini marshmallows and additional ingredients (dried fruit, nuts and popcorn), and stir into the chocolate mixture until everything is completely covered.
Step 5
Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar.
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