RECIPE
Ingredients:
- 200g white chocolate, chopped
- 70g dark chocolate, chopped
- 2 tablespoons butter
- pinch of salt
- 1 cup crushed biscuits, crushed
- 1 cup marshmallows, divided
- 3/4 cup peanuts, divided
Directions:
- Line an 8×8-inch square baking pan with a large sheet of aluminum foil, being sure to get it neatly into the corners of the pan.
- Using a double boiler, melt the chocolate and butter. Add salt. Let it cool for a bit or the biscuits added later might melt.
- Stir in the 1/2 marshmallows and peanuts until well-blended.
- Turn the mixture into the prepared pan and smooth with a spatula.
- Sprinkle the remaining marshmallows evenly over the surface, and press lightly into the candy with your palms.
- Chill until set–15 minutes in the freezer or about an hour in the refrigerator.
- Remove the candy slab from the pan and cut into squares.
- Store in an airtight container in the refrigerator for up to 1 week.