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Marshmallow Chocolate Crackle
SBS gluten-free
Ingredients
  • 255 g  white marshmallows
  • ½ tsp  vanilla bean paste
  • 20 g  unsalted butter
  • 70 g  puffed rice/ rice bubbles
  • 30 g  desiccated coconut
  • 40 g  chopped glace cherries
  • 400 g  good-quality milk chocolate chips
  • 30 g  roasted peanuts, chopped
  • icing sugar, for dusting
  •  
  • Refrigeration time: 10 to 20 minutes
Steps
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