Ingredients:
100g chocolate chip cookies
120ml Butter (melted)
½ teaspoon kosher salt

400ml double cream
1 tsp instant coffee powder
300g milk & dark chocolate (chopped)
2 tsp vanilla extract
½ teaspoon kosher salt

Extras:
Marshmallows


Method:
Preheat, the oven to 180˚C line an 8-by-8-inch (20 x 20 cm) tin with parchment paper.

First, add the cookies to a food processor, and blend until crushed into a powder. Melt the butter, and drizzle it into the cookie powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer. Bake the crust for about 6-8 minutes, then remove it from the oven and leave it to cool in the tin before placing it into the freezer.

Next, pour 160 ml of the double cream, instant coffee powder, and vanilla extract into a small pot over low heat. Heat until hot, but not fully simmering. Once hot pour over the chopped chocolate and stir until melted and smooth. Stir in salt and then let the mixture cool completely.

Using the rest of the heavy cream, pour it into a large bowl. Beat with a hand mixer until you have stiff peaks. Then fold into the cooled chocolate mixture.

Remove your cookie crust from the freezer and pour filling over it. Refrigerate for at least another 4 hours..

Finally, slice it into squares and place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place them under the broiler
(broiling is closer to grilling where high heat is focused on one side of food at a time, just take caution when doing this method) for 10 seconds to brown.

Serve and enjoy!