Servings: 16 small squares
Prep Time: 10 mins
Chill Time: 3–4 hours
Ingredients (lightened-up):
- 120g 85% dark chocolate (lower sugar & higher fiber)
- 80g low-fat or sugar-free milk chocolate
- 2 tbsp light margarine or light butter spread
- 2 tbsp sugar-free syrup (like Sukrin or Lakanto Maple)
- 60g light digestive or graham crackers, broken
- 50g sugar-free mini marshmallows
- 40g light puffed rice or air-popped popcorn
- 30g crushed low-cal chocolate-covered cereal or a few chopped Maltesers for fun
- Optional: a little light spray chocolate on top or a few mini Maltesers for decoration
Instructions:
- Line an 8×8″ baking tin with parchment paper.
- Gently melt the chocolate, margarine, and syrup in a pan on low heat, stirring until smooth. Let cool slightly.
- In a large bowl, combine crushed biscuits, marshmallows, puffed rice/popcorn, and chocolate cereal.
- Pour in the melted chocolate and stir until everything is coated.
- Spread mixture into the tin, press down gently. Add toppings if using.
- Refrigerate for 3–4 hours or overnight until set. Cut into 16 small squares.
WW Points (per square):
Estimated 4–5 points per square, depending on brands and portion sizes.
(Some ingredients like sugar-free syrup or dark chocolate brands can vary.)
