S’MoresTray Bake

Ingredients

250g Crushed Digestives

150g Salted Butter

100g Golden Syrup

50g Rice Krispies

2 Jars Marshmallow Fluff (You can also melt 4 packets of marshmallows if it's easier!)

520g Callebaut Milk Chocolate

260g Double Cream

Method

Line a 7x11 tin, including the sides. My tin was 3 inches deep.

To crush the biscuits, put them in a Ziploc bag and give them a good bash, ohhhhh yessssss, or use a food processor!!

Pour this into a bowl with the Rice Krispies, don't bash them, leave them whole.

Melt the butter in the microwave then add this to the crushed digestives and Rice Krispies along with the golden syrup. Mix this with a spoon and then bring it all together using your hands.

Put the mixture into your prepared tin and smooth it out. Use a potato masher to compact it down. It's sticky time… pour the fluff (or melted marshmallows) over the top. Set in the fridge for 20 minutes.

Now, make the ganache: Put the chocolate in a bowl with the cream and pop this into the microwave in 30-second bursts until combined and silky. Don’t overheat this otherwise, it will split.

Pour the ganache over the top and put it into the fridge. Don't be alarmed after a while the fluff will, well fluff up!! through the chocolate but this gives an amazing effect.

Once you remove it from the tin, it will ooze slightly out of the sides, this is perfectly fine. To slice easily just warm your knife in a mug of hot water, it will slice like a dream.