Ingredients
- 150 g Arnotts chocolate ripple biscuits
- 20 g desicated coconut
- 60 g Butter, roughly chopped
- 50 g KRAFT Peanut Butter
- 200 g Nestle Milk Melts
- 50 g raw sugar, (1/4 cup)
- 125 g thickened cream
- 5 g gelatine, (or 2 tsp) dissolved in 50 g boiling water
- 100 g mini marshmallows
- 50-100 g packet glace cherries, halved
- 500 g Philidelphia cream cheese, roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Break biscuits up and place in TM bowl
2. Chop 30secs/sp9
3. Add coconut, butter and peanut butter and mix 30 secs/sp4 or until resembles breadcrumbs
4. Press breadcrumbs in to base of a lined springform cake tin
5. Put cake tin in the freezer to chill the base for 10 minutes
6. Rinse bowl and dry thoroughly
7. Into TM bowl, add raw sugar and mill 10 secs/sp8
8. Add chocolate melts and chop 20secs/sp8
9. Melt chocolate/sugar for 5 min/60 degrees/sp2
10. Add Philly cheese and mix 30secs/sp6 or until smooth consistency is achieved
11. Add cream and gelatine and mix a further 10 secs/sp6
12. Add marshmallows and cherries and mix 10 secs/
/sp413. Pour in to prepared cake tin and refridgerate until set or overnight.
14. Cut and enjoy!
/sp4
Tip
If you don't like Glace cherries, just don't add them, or you could substitute them for turkish delight or red raspberry lollies. 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was amazing!!! We loved it and will make again!!!