- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 39 mg
No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 39 mg
Ingredients
Directions
- Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
- Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
- Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
- Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.
