Chocolate Crazy Paving
Indulge in the irresistible charm of Chocolate Crazy Paving, a no-bake treat that's as delicious as it is playful to look at! This simple yet decadent dessert combines chunks of digestive biscuits (or graham crackers), fluffy mini marshmallows, and optional bursts of dried cranberries, all enveloped in a luscious blend of milk and dark chocolate. A touch of golden syrup and butter ensures a rich, velvety texture, while a whimsical drizzle of melted white chocolate creates the signature "crazy paving" effect. Ready in just 20 minutes of prep time and perfect for sharing, this recipe is ideal for parties, afternoon snacks, or when you're craving a sweet indulgence with a delightful crunch. Whether served as squares or broken into irregular pieces, Chocolate Crazy Paving is a crowd-pleasing treat that combines elegance with fun. Make it ahead, refrigerate, and enjoy the week-long freshness!
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Ingredients
- 200 grams Milk chocolate
- 200 grams Dark chocolate
- 150 grams Butter
- 4 tablespoons Golden syrup
- 250 grams Digestive biscuits (or graham crackers)
- 100 grams Mini marshmallows
- 50 grams Dried cranberries (optional)
- 50 grams White chocolate (for drizzling)
Directions
Step 1
Line a square baking tin (20cm x 20cm) with parchment paper, ensuring there is some overhang to make removing the dessert easier.
Step 2
Place the milk chocolate, dark chocolate, butter, and golden syrup in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir until everything is melted and smooth.
Step 3
While the chocolate mixture melts, break the digestive biscuits into small, uneven pieces (roughly 1–2 cm in size) and set aside. Do not crush them into crumbs; larger chunks work best for texture.
Step 4
Once the chocolate mixture is completely melted, remove it from the heat and allow it to cool for a few minutes.
Step 5
Stir the broken biscuits, mini marshmallows, and dried cranberries (if using) into the melted chocolate mixture. Mix until all the pieces are evenly coated in chocolate.
Step 6
Pour the mixture into the prepared tin and spread it out evenly, pressing down gently to compact the layers.
Step 7
Melt the white chocolate in a microwave-safe bowl in short 15-second bursts, stirring between each, until smooth. Drizzle the white chocolate over the top of the biscuit mixture in a zigzag or random pattern to create the 'crazy paving' effect.
Step 8
Refrigerate the tin for at least 2 hours, or until completely set.
Step 9
Remove the chocolate crazy paving from the tin using the parchment paper overhang, and cut it into squares or irregular pieces for serving.
Step 10
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (1080g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5509.8 |
| Total Fat 307.4g | 0% |
| Saturated Fat 157.9g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 429.3mg | 0% |
| Sodium 2396.5mg | 0% |
| Total Carbohydrate 638.8g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 446.9g | |
| Protein 50.4g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 785.5mg | 0% |
| Iron 34.1mg | 0% |
| Potassium 2680.7mg | 0% |
Source of Calories