2 x 180g blocks dark chocolate, chopped
4 x 200g blocks milk chocolate, chopped
120g packet dry-roasted hazelnuts
120g packet dry-roasted almonds
350g packet jubes, halved (see note)
2 x 250g packets marshmallows, halved
1/2 cup desiccated coconut
Step 1Grease two 3cm-deep, 18cm x 28cm slice pans. Line bases and sides with baking paper, extending paper 2cm from edge of pan.
Step 2Place dark and milk chocolate in a large microwave-safe bowl. Microwave on medium (50%) for 3 to 4 minutes or until melted and smooth, stirring with a metal spoon every 30 seconds.
Step 3Meanwhile, combine hazelnuts, almonds, jubes, marshmallows and coconut in a large heatproof bowl. Add chocolate. Mix well to coat. Divide mixture between prepared pans, pressing with the back of a spoon to level. Tap pans on bench to remove any air bubbles. Smooth top. Refrigerate for 4 hours or until firm. Remove from fridge 30 minutes before cutting into squares with a hot knife. Serve.
- Low kilojoule
- Low sodium
- Lower gi
We discarded purple and black jubes.
Kim’s fete tips: Include recipe ingredients on a label to avoid any problems with food allergies.
It’s also a good idea to include the date the treats were made.
Keep packaging simple and elegant. Use clear cellophane so it is easy for customers to see what you’re selling.
Cellophane bags, boxes, labels and tags are available from Spotlight, newsagencies, art supply stores and stationery stores. Nutitional information is per piece.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas