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Chocolate sherry crisp

Antonio Carluccio from Good Food Bites
For a treat try Paul Young's simple but indulgent version of a chocolate rice crispie cake

Chocolate sherry crisp

Method

1. Melt the chocolate in a bowl suspended over a pan of simmering water.

2. Remove the bowl from the heat and mix in the marshmallows, coconut oil, sultanas, sherry and rice crispies, mixing well.

3. Spoon into a parchment-lined, rectangular cake tin (15 x 20cm) or into individual paper cup cake cases.

4. Melt the white chocolate in a bowl suspended over a pan of simmering water and drizzle over the chocolate crisp, using a spoon or piping bag.

5. Sprinkle over the hazelnuts, then chill in the refrigerator until set, around 2 hours.

6. If made in a rectangular tin, cut in to fingers or squares to serve.

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Serves: 10

Prep: 15 min, plus 2 hrs setting
Cook: 10 min

Ingredients

Ingredients

300g dark chocolate, broken into pieces
200g pink and white marshmallows
50ml coconut or hazelnut oil
50g sultanas
3 tbsp sweet sherry or Benedictine liqueur
200g rice crispies
25g white chocolate
50g chopped toasted hazelnuts