It is Easter and a time to indulge in sweet treats. This updated version of a classic recipe will appeal to all the family.
400g finely chopped dark chocolate
100g pink and white mini marshmallows
150g plain flour
1tbsp iced water
80g brown sugar
175g mini speckled chocolate eggs
110g chilled, chopped unsalted butter
4 55g Fry’s Turkish Delight bars sliced into 1cm pieces
180g toasted pecan halves
- Grease and line a shallow, 23 cm square cake pan with parchment or baking paper, so the paper overhangs the sides. Preheat your oven to 180°C/160°C fan-forced.
- In a food processor, process the sugar, flour and 80 g of the butter until it looks like fine breadcrumbs. Keep the motor running while you add the water until it forms a soft dough. Press the mixture into the prepared pan and bake for 15 minutes until just lightly browned. Allow to cool completely.
- Place the remaining butter with the chocolate in a heatproof bowl over a saucepan of boiling water, ensuring the bowl doesn’t contact the water. Use a metal spoon to stir the mixture until melted and smooth. Allow to cool for 10 minutes.
- Mix together the marshmallows, half of the pecans and Turkish delight in a large bowl before adding the cooled chocolate mixture. Gently fold together until just mixed. Spoon the mixture over the biscuit base and press remaining pecans and speckled eggs onto the top. Allow it to set for two hours before cutting into pieces and serving.