No- Bake Marshmallow and Crunchie Cookies

Recently, I’ve become firstly aware and then intrigued by the Northern Irish traybake known as “Fifteens”. I have learned that they are called after their ingredients, 15 of each of digestive biscuits, marshmallows and glace cherries and 15g of dessicated coconut.  The pedant in me has previously voiced my discomfort at no bake recipes being called traybakes but this one takes the (digestive) biscuit- it has neither baking nor a tray. My curiosity was aroused after some Northern tweeters mentioned them and I decided to try them and let the boys be true to their Northern Irish ancestry (and also because they said that they were delicious).

There was one major obstacle in my way- my very strong dislike of glace cherries, as I tried to come up with a suitable alternative, I thought that the mini Crunchie bars that I had in the Halloween treats bag would be perfect,  there is very little that wouldn’t be improved by adding a Crunchie.  So that’s what we did.

They were a hit, (isn’t everything sweet in this house?) and having eaten their alloted one each they both attempted to swipe more.   Ciaran called them Marshmallowy Cookies but I thought that both the fact that they are no-bake (not even melting required) and that they contain Crunchies deserved top billing too hence, “No-Bake Marshmallow and Crunchie Cookies”.

Since there’s no heat sources these are perfect for kids to make for themselves, a great occupation for them during the mid term break.

No- Bake Marshmallow and Crunchie Cookies

15 digestive biscuits
15 marshmallows (or 60 mini marshmallows)
150ml condensed milk (you may need a little more, the tins are 397ml anyway)
10 treat size Crunchie bars
(have clingfilm handy too)

Crush the biscuits into a fine crumb (I used the food processor).  Cut the marshmallows into bite sized pieces and mix in a mixing bowl into biscuits. Roughly chop five of the mini Crunchie bars (be careful as some might find their way into your mouth) and add them too.  Then mix in the condensed milk, you need to mix well until all the crumb is absorbed, if it’s not coming together enough you may need to add more condensed milk.

Finely chop or crush the remaining five Crunchie bars and put to one side.  Roll the mixture into a sausage shape on a clean surface (I used a chopping board) making it all come together well, then spread the crushed Crunchie on the board and roll it all on the outsides as a coating. (This step isn’t essential, in case you have eh, lost, the remaining Crunchies)

Place in the fridge for a couple of hours to set, then remove and chop into cookies and enjoy.  If you have to leave it longer let it soften a bit before cutting.