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As seen in Adelady magazine, issue 2. 

This simple snack is diverse enough to pop on a cheese platter or as an exciting lunchbox treat.

Image credit :: Naomi Giatas 

Time :: 25 minutes + cooling time
Makes :: 12


1 packet Violet Crumble bite size chunks, roughly chopped

500g marshmallows, halved

250g Marie Biscuits, roughly chopped

½ cup desiccated coconut

400g dark chocolate, chopped

600g milk chocolate, chopped


  • Line the base and sides of 2 baking tins with baking paper.
  • Combine Violet Crumble, marshmallows, biscuits and coconut in a large heatproof bowl and set aside.
  • Melt the chocolate by placing dark and milk chocolate in a large bowl over a double boiler and stirring until melted.
  • Add the melted chocolate to the Violet Crumble mixture. Mix well to coat.
  • Pour mixture into prepared pan, pressing with the back of a spoon to level. Tap pans on bench to remove any air bubbles. Smooth the top. Refrigerate for 4 hours or until firm.
  • Remove from fridge and bring to room temperature (about 30 minutes). Cut into squares with a hot knife and serve.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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