- 135 g digestive biscuits
- 80 g unsalted butter, melted
- A couple of drops of vanilla extract
- About 12 tsp marshmallow spread (e.g marshmallow fluff)
- 12 LINDOR Chocolate Truffles (see tip), unwrapped
Line 12 wells of a deep mini cupcake tin with cling film, leaving a little overhanging to help remove when set.
Tip the digestive biscuits into a food processor and blitz until you have fine crumbs. Add the melted butter and vanilla extract and blitz again until you have the consistency of damp sand.
Scoop teaspoons into the lined wells, pressing into the bases and up the sides until smooth and compact (the mix will be wet so you may find it easier to use your hands).
Freeze for about 30 minutes or until firm. Peel off the cling film and set onto a flat plate.
Spoon about a teaspoon of marshmallow spread into each cup, using the back of a teaspoon to smooth in an even layer. Top with a LINDOR truffle.
For a toasted s’mores style cookie cup: quickly and carefully, caramelise the top of the marshmallow spread until golden. Serve straight away.