4 tablespoons sugar
1 x 128g bag Werther’s Original Fudge Caramels
4 tablespoons corn syrup
8 teaspoons Dark Dutch Cocoa powder
350g Marie biscuits, chuncky pieces
150g Crushed Weetabix
150g white marshmallows – Cut in 4 or use small ones.
250g Safari cake fruit mix
300g Hershey’s Buttersctotch Chipits
400g Brown Chocolate
In a saucepan, melt the butter, sugar, syrup, fudge caramels and cocoa.
In a large bowl, mix the biscuits, weetabix, marshmallows
Add syrup mix to dry mix and stir to combine.
Pour mixture into a parchment lined baking tin (14″ x 10″) and press down.
Distribute the cake fruit over the mixture.
Melt the chocolate, in two separate bowls, by microwaving at 30 second intervals, stirring in between, till melted.
Empty the brown and then the butterscotch over the cookie mixture.
Make swirls in the still melted chocolate and create a funky design.
Leave in the fridge to set.
Cut into blocks. I used a ruler width (± 1″ cubes)..