An adaptation of an American recipe, Marshmallow So’mores are, as the name suggests, asked for again and again and are a delicious snack for a childrens’ tea or supper.
20 digestive biscuits
12 oz. dark cooking chocolate, broken into small pieces
12 oz. walnuts, roughly chopped
10 oz. marshmallows
Arrange the biscuits in one layer on a large baking sheet, and set aside.
In a small saucepan, melt the chocolate, stirring occasionally, over very low heat. As soon as the chocolate has melted, remove the pan from the heat. Spread a little of the chocolate mixture over each of the biscuits, . Set aside to cool for 3 minutes.
Scatter the chopped nuts over the tops of the biscuits . Set aside.
In another small saucepan, melt the marshmallows over low heat, stirring frequently.
Remove the pan from the heat and spread the melted marshmallows gener-ously over the top of the covered biscuits . Allow to cool for 5 minutes, or until the marshmallow topping is set. Serve at once.