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Perfect for taking on a picnic

Suitable for Vegans
Difficulty Easy
Serves 12
Prep time 20 minutes
Chill time 2 hours

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
209 kcal 11 g 3.8 g 4.6 g 1.7 g 22.9 g 9.5 g 0.4 g



Step 1
Grease and line an 18cm square brownie tin with baking paper.

Step 2
Place 200g biscuits in a freezer bag and bash with a rolling pin until they're completely broken.

Step 3
In a large saucepan melt peanut butter, dark chocolate and agave syrup over a gentle heat, stirring constantly until smooth. Remove from the heat and leave to cool.

Step 4
Take the biscuits, mini marshmallows and additional ingredients (dried fruit, nuts and popcorn), and stir into the chocolate mixture until everything is completely covered.

Step 5
Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar.

Liked these? Then you'll LOVE our Vegan Coconut & Almond Butter Slices recipe.

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