- 150g butter or sunflower spread
- 3 x 85g bars Kinnerton Luxury Dark Chocolate, broken into cubes
- 3tbsp golden syrup
- 80g Chosen by you Pink & White Mini Mallows (contain cornstarch but not gluten)
- 60g dried cranberries
- 60g shelled pistachios
- 150g Chosen by you Free From Chocolate Digestives, broken into small pieces
Line a 20cm x 25cm cake tin with baking paper. Melt the butter with the chocolate and syrup over a low heat, stirring, until smooth.
Put the mini mallows, cranberries, pistachios and biscuits into a bowl. Pour over the melted chocolate mixture and mix well. Spoon into the tin and allow to cool.
Chill for 3 hrs, then cut into 20 pieces.