Chocolate-Covered Marshmallow Biscuit Delights

1.Preheat your oven to 180°C (350°F).

2.In a mixing bowl, crush the digestive biscuits into fine crumbs using a rolling pin or food processor.

3.In a separate bowl, melt the unsalted butter and dark chocolate together in the microwave or over a double boiler until smooth. Stir in the vanilla extract and icing sugar until well combined.

4.Add the crushed biscuit crumbs to the chocolate mixture and mix until the crumbs are fully coated.

5.Line a baking tray with parchment paper. Take a spoonful of the biscuit mixture and flatten it slightly in your palm, then place 3-4 mini marshmallows in the center. Fold the biscuit mixture around the marshmallows to form a ball, ensuring the marshmallows are completely enclosed.

6.Place the formed biscuit balls on the lined tray and repeat the process until all the mixture is used up.

7.Chill the tray in the refrigerator for about 30 minutes to firm up the biscuit balls.

8.While the biscuit balls are chilling, melt the remaining dark chocolate in a bowl.

9.Once the biscuit balls are firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing any excess chocolate to drip off.

10.Return the chocolate-covered biscuit delights to the parchment-lined tray and refrigerate again for about 15 minutes until the chocolate sets.

11.Serve chilled or at room temperature and enjoy your Chocolate-Covered Marshmallow Biscuit Delights!