-
- Prep
- 20 mins
-
- Total
- 10 mins
-
- Serving
- Serves 8
Ingredients
CRUMB BASE |
250gm plain vanilla biscuits |
100gm Devondale Salted butter, melted |
2 tbls sugar |
CHOCOLATE FILLING |
180gm dark chocolate, finely chopped |
50gm Devondale Salted butter, cut into small cubes |
175ml Devondale Long Life Thickened Cream, whipped |
MARSHMALLOW TOPPING |
3 egg whites, room temperature |
½ tsp cream of tartar |
1 tsp vanilla extract |
¾ cup sugar |
Directions
Step One
Preheat oven to 200C. To create the base, place biscuits in a food processor and pulse to create crumbs. Add the remaining base ingredients and pulse until well combined.
Evenly press the crumb mixture to line the base and sides of a lightly greased, 20cm skillet or pie tin.
Bake for 10 minutes or until lightly browned. Set aside to cool.