- 4 (sheets) confectioners' rice paper
- 375 gram (12 ounces) dark choc melts
- 1/3 cup (80ml) milk
- 20 gram (¾ ounce) butter
- 1/3 cup (95g) crunchy peanut butter
- 375 gram (12 ounces) white marshmallows
- 1 cup (140g) salted peanuts
- 1Grease a deep 20cm (8-inch) square cake pan; line base with rice paper, trimming to fit.
- 2Stir choc melts, milk, butter, peanut butter and marshmallows in a large heatproof bowl over a large saucepan of simmering water until smooth. Remove from heat; stir in nuts.
- 3Spread mixture into pan; cover with remaining rice paper, trimming to fit. Refrigerate 1 hour or until firm.
- 4Place a slightly smaller cake pan on top of nougat; weight with cans. Refrigerate overnight until firm before cutting into squares.
Confectioners' rice paper is edible and ready to use. It can be bought from specialty food stores. Don't confuse this rice paper with the one used in recipes such as fresh rice paper rolls, which needs soaking to soften. These bites will keep in an airtight container in the fridge for up to a week
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