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INGREDIENTS

Metric
Imperial
For the base
  • 500 g SASKO SCONE MIX
  • 3 tbsp cocoa powder
  • 160 g butter
  • 2 extra large eggs
  • 160 ml milk
  • 1 cup milk chocolate chips
  • 1/2 cup mini marshmallows,
  • 2 tbsp desiccated coconut
For the topping
  • 1 cup dark chocolate chips, melted
  • 1 cup milk chocolate chips
  • 1/2 cup mini marshmallows
  • 1 tbsp desiccated coconut
  • 1/4 cup toasted almonds, roughly chopped
For the base
  • 17.64 oz SASKO SCONE MIX
  • 3 tbsp cocoa powder
  • 5.64 oz butter
  • 2 extra large eggs
  • 5.41 oz milk
  • 1 cup milk chocolate chips
  • 1/2 cup mini marshmallows,
  • 2 tbsp desiccated coconut
For the topping
  • 1 cup dark chocolate chips, melted
  • 1 cup milk chocolate chips
  • 1/2 cup mini marshmallows
  • 1 tbsp desiccated coconut
  • 1/4 cup toasted almonds, roughly chopped

METHOD

  1. Line a square baking tin with parchment paper and set aside.
  2. Preheat the oven to 180°C.
  3. Place SASKO SCONE MIX in a bowl and add the cocoa powder, milk chocolate chips, marshmallows and coconut.
  4. Rub the butter into the dry mixture by hand until combined.
  5. Whisk together the eggs and milk and add to the dry mixture.
  6. Cut through the mixture with a large serving spoon or a palette knife. Mix until a dough is formed.
  7. Press the dough evenly into the lined baking tin until about 1 – 2cm in height.
  8. Bake for 8 - 10 minutes.
  9. Remove from the oven and let it cool in the baking tin.
  10. Drizzle with the melted dark chocolate and scatter the rest of the toppings on top. Let the chocolate harden slightly at room temperature and cut into bars.

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