Follow these steps for perfect results
English toffee
broken up into pieces
Unsalted butter
Digestive biscuits
broken into pieces
Any nuts
crushed
Raisins
Glace cherries
Colored miniature marshmallows
Line a 25cm x 20cm shallow baking tin with clingfilm.
Break toffee into pieces.
Melt butter and toffee in a pan over low heat, stirring continuously.
Once melted and smooth, remove from heat.
Break digestive biscuits into pieces.
Crush any nuts if desired.
Add broken biscuits, raisins, nuts, cherries, and marshmallows to the melted toffee mixture.
Mix everything well.
Transfer the mixture to the prepared baking tin.
Level the surface evenly.
Chill in the refrigerator for about 1 hour, or until firm.
Remove from the tin and peel away the clingfilm.
Cut into 12-14 bars.
Store in an airtight container for up to 4 days.
Expert advice for the best results
Use a good quality toffee for the best flavour.
Adjust the amount of nuts and dried fruit to your liking.
For a festive touch, add a few drops of food coloring to the marshmallows.
Everything you need to know before you start
5 minutes
Yes, can be made 1-2 days in advance.
Cut into neat bars and arrange on a plate.
Serve chilled or at room temperature.
Accompany with a scoop of vanilla ice cream.
Dust with powdered sugar.
Enhances the sweetness.
Discover the story behind this recipe
Popular sweet treat, often homemade.
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