Takes 15 mins – Makes 12.
- 100g unsalted butter
- 225g plain chocolate chips
- 250gGluten free chocolate chip cookies
- 150g raisins or sultanas
- 150g mini marshmallows
- Icing sugar to dust
1.Line a 30 x 20cm rectangular cake tin with a double layer of cling film. Put the butter and chocolate chips in a saucepan and put over a very low heat. Melt very gently, stirring occasionally.
2.Crush 175g cookies very finely, and lightly crush the remainder into small pieces, then place both in a large bowl and mix in the raisins or sultanas and mini marshmallows.
3.Pour the melted chocolate and butter over the biscuit mixture and stir well to make sure everything is coated. 4.Transfer to the prepared tin, press down with the back of a spoon and chill for 2 hrs until set.
5.To serve, carefully pull out the biscuit mixture from the tin using the cling film to help you, then discard. Cut into triangular pieces or bars as liked, and dust with a little icing sugar before serving.