Biscuit recipes

Decadent doughnut cookies

10 minutes

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Easter egg chocolate bark

15 minutes

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Chuckles waffles

15 minutes

Chocolate recipes

Chocolate Easter fridge cake

15 minutes

Cake recipes

Mini funnel cakes with Chuckles

15 minutes

Chocolate recipes

Chuckles fridge cake

15 minutes

Chocolate recipes

Coconut marshmallow and Chuckles rocky road

30 minutes, plus setting

Coconut marshmallow and Chuckles rocky road

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes, plus setting

Ingredients

150 g coconut marshmallows, quartered
100 g dried cranberries
50 g raw almonds, halved
125 g Chuckles
2 bars Peppermint Crisp, chopped
100 g organic milk chocolate
100 organic dark chocolate
½ cup cream
chocolate ganache or Nutella, for serving

Method

Combine the marshmallow, cranberries, almonds, chopped Peppermint Crisp and Chuckles in a large bowl.

Melt the organic chocolate and add to the mixture.

Pour in the cream and combine.

Line a heart-shaped baking tin with clingfilm and fill with the chocolate mixture.

Chill until set.

Unmould and serve with Nutella or, for a touch of luxury, chocolate ganache.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Decadent doughnut cookies

Easter egg chocolate bark

Chuckles waffles

Chocolate Easter fridge cake

Mini funnel cakes with Chuckles

Chuckles fridge cake

Coconut marshmallow and Chuckles rocky road

Coconut marshmallow and Chuckles rocky road

Ingredients

Method