Perfect for taking on a picnic
Nutrients per serving
Grease and line an 18cm square brownie tin with baking paper.
Place 200g biscuits in a freezer bag and bash with a rolling pin until they're completely broken.
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.
Take the biscuits, mini marshmallows and additional ingredients (dried fruit, nuts and popcorn), and stir into the chocolate mixture until everything is completely covered.
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.
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