Chewy Coconut Almond Bites

    This is a traybake of sorts - digestive biscuits, marshmallows, almonds and coconut are layered, then baked and cut into little triangles. It makes loads, so this is perfect for cake sales or parties.

    52 people made this

    Serves: 48 

    • 16-20 digestive biscuits
    • 100g mini marshmallows
    • 175g butter
    • 1 teaspoon vanilla extract
    • 170g dark brown soft sugar
    • 190g flaked almonds
    • 190g desiccated coconut

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Line a swissroll tin with aluminium foil.
    2. Arrange digestive biscuits to cover the bottom of the prepared pan, breaking in half as needed. In a small saucepan, combine the butter and dark brown soft sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the digestive biscuit base. Pour the butter mixture evenly over the digestive biscuits and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
    3. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow to cool completely before cutting into triangles. Store at room temperature in an airtight container.

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