Lottie’s loaded bites

Lottie’s loaded bites

By
From
Lucy's Bakes
Makes
12 bars
Prep
10 mins
Cooking time
25 mins
Photographer
Jacqui Melville

My friend Annette (known as Lottie though I know not why) and I were messing about in the kitchen on a bad weather day on holiday. We wondered what would happen if you baked a rocky road mixture (as you do!). We did and it was a confused-tasting mess, but we were not put off and we slightly deconstructed the ingredients and ended up with this utterly scrumptious tray of ultra-sweetness. We called it Lottie’s loaded bites because really you can load the topping up as much as you like with almost whatever you like – we tried it with pieces of Bounty bar, Daim bar, sweets and all sorts of nuts – this was our favourite combo. See the finished bake. Happy baking!

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
250g digestive biscuits
150g butter

For the topping

Quantity Ingredient
120g salted roasted peanuts
100g mini marshmallows
50g dried sour cherries
250g sweetened condensed milk
150g white chocolate, broken in pieces

Method

  1. Preheat the oven to 180°C. Line a 20 cm square baking tin with baking paper.
  2. Crush the digestive biscuits to a fine crumb in a plastic bag using a rolling pin.
  3. Put the butter into a bowl and microwave on full power for 1 minute or until the butter is just melted, or heat gently in a saucepan.
  4. Add the biscuit crumbs and stir well. Spoon the mixture into the prepared tin and press down well (it’s best to use a metal spoon as it does not stick to the crumb).
  5. Chop the peanuts and sprinkle evenly over the base with the marshmallows and cherries – really this is your chance to load these bites up with your favourite things. The marshmallows act as the ‘glue’ so don’t miss these out, but you can have any dried fruit, nuts, chopped chocolate bars and so on.
  6. Spoon the condensed milk evenly over the topping and bake for 25 minutes, or until the top is browned.
  7. Remove from the oven and allow to cool completely in the tin.
  8. Wipe your mixing bowl out and put the white chocolate in. Melt over a pan of boiling water and then drizzle all over the top. Set in the fridge then cut into bars.

Note

  • This recipe is vegetarian.

What the testers say

  • IRENE O’SULLIVAN – ‘The recipe was super-quick, easy to follow and all made in just one bowl! Everyone in the Skiworld office loved them.’

    ANNETTE AND TOBY MEEKCOMS – ‘As part-inventors of these we have to admit they are ultra-sweet but we love them. We love them loaded high with salted peanuts, marshmallows and dried cranberries – we also double the chocolate on the top for a really thick layer – mmm!’

    HANNAH, AJ AND MADDIE CUFFLIN – ‘We loaded ours with buckets of peanuts, pink marshmallows and chocolate chips – really sweet.’
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