This is great cut into slabs as a treat after a long, cold walk. The recipe is very adaptable to whatever bits and bobs of chocolate, dried fruit or nuts are lingering. If I had some leftover Maltesers or a few dried apricots, for example, I would absolutely fling them in, too, at the same time as the marshmallows.
Prep time: 15 minutes, plus chilling | Cooking time: 15-20 minutes
12 – 18
- 400g mince pies (not puff pastry ones)
- 50g butter, melted
- 100g milk chocolate, broken into pieces
- 100g plain chocolate, broken into pieces
- 1 tbsp strong coffee
- 5 marshmallows, quartered (optional)
- 60g candied ginger, roughly chopped (optional)
- Line a container about 15cm x 20cm (I used a plastic box) with greaseproof paper.
- Preheat the oven to 160C/140C fan/Gas 3.
- Brush the mince pies lightly with some of the melted butter and put them on a baking sheet in the oven for 15-20 minutes until they have darkened a little to a golden colour. Allow to cool.
- Put the chocolate and the rest of the butter in a heatproof bowl. Melt the mixture together, either in the microwave or by sitting the bowl over a pan of just-simmering water. Stir in the coffee.
- Chop the mince pies roughly (leaving some large bits of pastry) and mix three quarters of them into the chocolate. Add the rest of the mince pies along with the marshmallows and ginger (if using) and mix in more gently – aim to leave some large chunks of pastry.
- Press the mixture into the lined container. Cover and chill in the fridge for at least three hours. Cut into slices to serve.