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Tea Biscuit Delights

Details

Time
3 hours 15 minutes
Skill Level
Beginner
Yields
12 bites

This recipe goes great with a spot of tea. Pistachios, honey and marshmallow rest atop a bed of tea biscuits dressed up with a CADBURY Chocolate drizzle.

Ingredients & Directions

Prep Time
15 minutes
Chill Time
3 hours

Ingredients

  • 1/3 cup

    unsalted butter

  • 1 1/2 bars

    CADBURY DAIRY MILK Chocolate Bar (3.5 oz each), broken into pieces

  • 2 Tbsps

    light corn syrup or honey

  • 2 cups

    rich tea biscuits broken (about 30 2-inch biscuits)

  • 1/2 cup

    miniature marshmallows

  • 1/2 cup

    shelled pistachios

  • 2 Tbsps

    powdered sugar (optional)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

cookie sheets
Cookie Sheets
wax paper
Wax Paper
heatproof bowl
Heatproof Bowl
pan
Pan
stovetop
Stovetop
measuring cups
Measuring Cups
rubber scraper
Rubber Scraper
refrigerator
Refrigerator
1

Line 2 cookie sheets or trays with wax paper. Heat butter, chocolate and corn syrup in large heatproof bowl over a pan of simmering water until melted and mixture is well blended. Remove from heat. Add biscuit pieces, marshmallows and pistachios, gently stirring until all pieces are chocolate coated.

Tip

Instead of pistachio nuts you could add chopped candied red cherries.

2

Drop by mounds (about 1 heaping tablespoon) onto prepared cookie sheets. Refrigerate 2 to 3 hours or until firm. Just before serving, dust with powdered sugar if desired. Store in cool, dry place.

Variation: Top with caramel drizzle. Remove wrappers from about 4 soft caramel candies; cut each into 4 pieces. Place caramel pieces and 2 teaspoons milk in small microwave-safe bowl. Microwave at medium (50%) 20 seconds; stir until caramel is melted and mixture is smooth. Amounts and times may need to be adjusted depending on brand of caramel candy used.

Additional questions?