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  • 1 pack of Cake Angels Salted Caramel & Brownie Fudge Chunks 
  • 200g digestive biscuits
  • ​200g dark chocolate
  • 135g butter 
  • 3 tbsp golden syrup 
  • 100g Cake Angels Pink & White Mini Marshmallows 
  • Icing sugar to dust

Salted Caramel & Brownie Fudge Posh Toppers 90g

£2.50 - £12.50
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Pink & White Mini Marshmallows 150g

£1.50
Shop now
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  1. Grease and line a square brownie tin (18-24cm) with baking paper.
  2. Place the digestive biscuits into a freezer bag and bash with a rolling pin until they're broken up into a mixture of sizes (you want everything from dust to 50p-sized pieces).
  3. In a large saucepan melt the butter, dark chocolate and golden syrup over a gentle heat stirring constantly until smooth, then remove from the heat.
  4. Tip the broken-up biscuits, mini marshmallows and posh toppers into the chocolate mix and stir until everything is completely covered.
  5. Place the mix into the prepared tin and, using a spatula, spread it out into the corners.
  6. Chill for at least 2 hours then dust with icing sugar and cut into 16 squares. 
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  • Home
  • Shop
    • All products
    • Biscuit Kits
    • Cake Mixes
    • Gloriously British
    • Kids Baking Kits
    • Marshmallows
    • Posh Toppers
    • Royal Icing Decorations
    • Sprinkles
  • Our story
  • Recipe Inspiration
    • Gloriously British >
      • Elderflower and Lemon Shortbread
      • Strawberry and Cream Sponge
      • Sticky Toffee Apple Scones
      • Crown-shaped Shortbread
      • Strawberry Trifle Muffins
      • Elderflower and Lemon Biscuit Sandwiches
      • Strawberry and Cream White Chocolate Cupcakes
      • Giant Toffee and Apple Scone
      • Strawberry Sherry Trifle Pudding Jars
      • Union Jack Shortbread
    • Jessie Bakes Cakes Recipes
  • Say hello
    • FAQ's
    • Follow us
    • Work with us
    • Contact us
    • Wren Kitchens & Cake Angels Bake-Along
    • Competition T&C's
  • Blog