Spray an 18x18cm (7x7 inch) baking tin with Cake Release Spray to grease.
Melt the Fine Cooks' Chocolate according to the pack instructions and place in a mixing bowl.
Melt the butter and mix into the melted Chocolate. Allow to cool for 10 minutes.
Stir in the cookies, Mini Marshmallows and sultanas. Transfer the mixture into the prepared tin, press down and allow to cool. Chill for at least 2 hours until set.
Slice into 16 squares and serve.
|Per serving||Per 100g/ ml|
|Fat||13 g||29 g|
|Carhohydrate||23 g||52 g|
|Protein||2.2 g||5 g|
For the recipe Rocky Road Fridge Cake