Ingredients
The following ingredients have 20 Servings
- 12 ounces dark chocolate callets (or bars, chopped)
- 1 cup 270g shelf-stable almond butter
- 1 cup 90g digestive biscuit pieces (approximately 1 1/2 inch pieces)
- 3 tablespoons bourbon
- 2 cups 85g mini marshmallows
- 1 cup 142g smoked almonds
- 1/2 cup 85g candied orange peel plus more for garnish
Instruction
- Grease a 9-inch loaf pan with shortening, and then line with parchment so that the paper overhangs all four sides of the pan.
- Combine the chocolate and almond butter together in a large microwave safe bowl. Cook at 30 second intervals at 100% power, stirring well between heating until the mixture can be stirred smooth. Be careful not to overheat. You may also heat the chocolate and peanut butter in a saucepan over medium-low heat, stirring constantly until smooth.
- Sprinkle the digestive biscuits with the bourbon and toss to coat. Add the biscuits to the chocolate mixture, along with the marshmallows, almonds, and orange peel. Fold together using a large rubber spatula.
- Pour into the prepared 9-inch loaf pan. Chill until firm, about 1 hour. Lift the candy from the pan using the overhanging parchment paper. Cut the candy into bars or squares.
- Store the candy in an air-tight container at room temperature. Package in cellophane bags for gift-giving or add them to giveaway cookie platters and candy trays.
