1 tbsp sticky sweetener of choice (I used Queen sugar-free Maple Syrup)
1-2 tbsp almond milk (or water, cow milk, etc)*
1 tbsp Nuttvia (freeze the biscuit with Nuttvia before you coat it with the chocolate topping.)
150g Peanut Butter
150ml Liquid Sweetener (I used Queen Maple Syrup)
Place the marshmallows in a large microwave-safe bowl. The marshmallows will expand when they are heated, so the bowl should be three to four times as large as the amount of marshmallows you are melting. Turn on the microwave, set to high, for 30 seconds. Take the bowl out of the microwave and stir the marshmallows.
NOTE: the sugar-free marshmallows are extremely sticky, it's like working with super glue.
200g Sugar free choc chips
1. Preheat the oven to 160 Celsius or 350 degrees Fahrenheit and line a small baking tray with baking paper and set aside.
2. In a small mixing bowl, add your dry ingredients and mix well. Add your wet ingredients (and any customisable add-ins) and mix very well, until a crumbly texture remains. Using a tablespoon, add liquid of choice until a thick batter is formed.
3. Form small balls and press cookies onto the lined cookie sheet or baking tray. Bake for 8-10 minutes, until cookie looks just cooked and still soft. Remove from oven and allow to cool completely.
Caramel Filling Instructions 1. Mix ingredients together. Heat in a microwave for 30 sec, mix again then heat for another 10-15 sec, mix well. Let it cool to room temp.
2. Spoon the caramel onto the biscuits and place in the freezer to set for 30 min.
1. Spoon the Nuttvia onto the biscuits and place in the freezer to set for 30 min.
1. Heat 2/3 of the pack for 50 sec. 1. Pour the rest into the heated chocolate and stir. Do not heat again for any more than 5 sec. This is a quick way to temper chocolate and will mean it won't melt at room temp.
1. Let the chocolate cool for a bit before pouring over the biscuits. Put the chocolate covered Biscuits back into the fridge to set.