The trick to elevating these treats above your normal store bought candy is to splurge for high-quality chocolate.
By Reena Pastakia
- 90 grams unsalted butter
- 3 tablespoons golden syrup
- a pinch of sea salt flakes
- 200 grams milk chocolate - broken into chunks
- 200 grams 70% cocoa dark chocolate - broken into chunks
- 150 grams chocolate chip cookies - broken into small pieces
- 175 grams marshmallows - chopped into small pieces
- 50 grams dried sour cherries
- 50 grams dried cranberries
- 50 grams dried blueberries
- Grease a loose bottomed square baking tray approximately 20 centimetres in length.
- Place the butter, golden syrup and salt in a medium sized saucepan and melt on a low heat. Stir to ensure a smooth consistency and then remove from the heat.
- Meanwhile place both the milk and dark chocolate in a bowl over a pan of simmering water. Don’t let the water touch the bowl. By keeping the bowl away from the water you are using indirect heat to melt the chocolate and this will reduce the chances of the chocolate burning. Stir constantly until all of the chocolate has melted.
- Immediately add the melted chocolate to the pan with the melted butter and syrup and stir well.
- Then add the broken cookies, chopped marshmallows, cherries, cranberries and blueberries and stir again.
- When all of the ingredients are fully combined pour the mixture into the greased baking tray. Smooth down the top and then leave to cool for 30 minutes.
- Now cover with cling film and place in the fridge for at least three hours.
- When the mixture has set, carefully remove from the baking tray and cut into 1 inch squares.
- Store in the fridge until you are ready to serve.
Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.