The most interesting factoid about these melt in the mouth squares is that you can make copious amounts of them and then either wrap them in daintily multi-coloured foil with little bows or just cut into squares and store in tins. I chose the second option being NOT Martha Stewart inclined, anyways whatever you choose the beauty is that they can be stored away to be eaten another day.
Sometimes when you make a cake or a dessert, it lies there tempting you at every glance until everyone gets bored with it and you, the maker, are left with downing the last unwanted bites. Your heart might sing with joy, but the only song your hips will be singing is another sad love song of regret!!!
I digress, YES there is chocolate, YES it’s luscious, BUT being able to cut it into storable squares makes it such a versatile, enjoyable and calorie controlled treat. Agreeable in kids’ lunchboxes or with a steaming cup of tea, these delicious squares will go a long way and give you instantaneous joy!! Enjoy them whilst you can, just go nutty!
Ingredients
½ cup unsalted butter, at room temperature
3 tablespoons golden corn syrup
1 cup quality milk chocolate, coarsely chopped
1 cup finely crushed kalo biscuits
1 large box of Choco nut balls
Further Toppings
¼ cup malted milk balls, chopped
¼ cup white chocolate, melted
¼ cup milk chocolate, melted
Method
First line an 8-inch or 9-inch baking dish with parchment paper, leaving some to hang over the sides, set aside.
In a saucepan over medium-high heat, melt butter, syrup, and chocolate together.
Once all ingredients have melted, remove from stove and add in crushed kalo biscuits. Stir until fully incorporated.
Add in malted milk balls and quickly mix together.
Do not worry if the chocolate comes off the balls. Any imperfections will be covered up prior to cutting.
Place dish in the refrigerator and allow to chill for several hours.
Once chilled, remove chocolate mixture from dish.
Drizzle melted chocolate over top and alternate with Choco nut balls to allow to stay in place.
Place back in fridge to allow chocolate to firm up.
Once set, cut into squares.
Text by Mayuri Jayasinghe
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