A quick and simple way to use up any celebration leftover chocolate lying around the house post Easter or Christmas. Easy to make diary free as well as gluten free.
To make the marshmallow crispy base simply melt the marshmallows gently in a saucepan (I find the melted marshmallow behaves better if do choose this method rather than the microwave)
Add the 2 teaspoons of butter and stir thoroughly to combine.
Add you crispies and with a silicone spatula mix until all the crispies are coated.
Plop into an 8"x 8" square cake tin and using the spatula squash into the corners.
TIP: I have a glass of water handy for this bit and keep dipping the spatula in too prevent any sticking.
In a separate saucepan melt your various chocolate leftovers (as mentioned in post if your chocolate contains fondants you may need to add a little coconut oil or butter at this stage to keep the mixture malleable and easy to pour/spread
Pour or spread the chocolate mixture onto the marshmallow base and top with your favourite gluten free sprinkles. Then chill for 30 minutes before cutting into sensible sized squares...or not so sensible ...they're your Jumbles!