Makes about 40
200g white marshmallows
60g unsalted butter
125g white chocolate, roughly chopped
375g dark chocolate melts
75g white chocolate (extra), roughly chopped
1 Grease and line a 26cm x 8cm bar tin with baking paper. Combine marshmallows and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and add white chocolate. Stir until well combined and chocolate is melted. Beat for 1 minute with a wooden spoon. Spoon into prepared tin, smooth top, cover and refrigerate for 2 hours or until set. When set, turn white chocolate mixture out onto a board and cut into 2cm squares.
2 Line a tray with baking paper. Put dark chocolate melts in a saucepan over low heat. Stir until melted and smooth. Transfer to a bowl. Add 1 white chocolate square to melted dark chocolate and coat with chocolate using 2 forks. Transfer to prepared tray. Coat remaining squares with chocolate. Stand at room temperature until set.
3 Melt white chocolate (extra) in a small saucepan. Spoon into a small clip-lock bag. Seal. Snip one corner of bag. Pipe a zigzag pattern onto each chocolate. Serve when chocolate is set or cover with plastic wrap and refrigerate until required.
Donna Wilkinson provided the recipe that was a hit with the kids. With its mix of white and dark chocolate and marshmallows it’s a sweet sensation.
