Try our S’mores Fudge Bar recipe. Rich chocolate fudge covered in sticky toasted marshmallows, you can’t go wrong with this treat.
Mix the crushed biscuits and melted Stork Bake together until well combined. Press into the base of a 30 x 20cm rectangular tin, which has been lined with baking paper. Refrigerate until set.
In the meantime, combine the Stork Bake, chocolate and condensed milk in a saucepan over low heat and melt gently until smooth. If the chocolate mix is a little stiff, add the hot water drop by drop until glossy.
Pour over the biscuit base and sprinkle over the marshmallows. Return to the fridge to set.
Once completely set, toast the marshmallows with a blowtorch until golden then cut into bars.
