Recipe – Easter ganache slice

Makes
24 pieces

Ingredients
200ml thickened cream
400g dark cooking chocolate, chopped
150g marshmallows
150g Scotch Finger biscuits, broken into large chunks
150g Violet Crumble, chopped

Method
1.Line a 26cm x 16cm baking pan with non-stick baking paper, leaving 2 sides extended. Melt thickened cream and dark chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir until the mixture is melted and smooth.
2.Carefully remove the bowl. Stir in marshmallows, Scotch Finger biscuits and Violet Crumble until well combined.
3.Spread the mixture into the pan and place in the fridge for 4-5 hours or until set. Cut into squares to serve.