Use shelf stable (no-stir) almond butter in this recipe. Almond butter that separates (oil on top) may be too lax, and with no-stir butter the candy will stay fresher longer.
1cup90g digestive biscuit pieces (approximately 1 1/2 inch pieces)
3tablespoonsbourbon
2cups85g mini marshmallows
1cup142g smoked almonds
1/2cup85g candied orange peel plus more for garnish
Instructions
Grease a 9-inch loaf pan with shortening, and then line with parchment so that the paper overhangs all four sides of the pan.
Combine the chocolate and almond butter together in a large microwave safe bowl. Cook at 30 second intervals at 100% power, stirring well between heating until the mixture can be stirred smooth. Be careful not to overheat. You may also heat the chocolate and peanut butter in a saucepan over medium-low heat, stirring constantly until smooth.
Sprinkle the digestive biscuits with the bourbon and toss to coat. Add the biscuits to the chocolate mixture, along with the marshmallows, almonds, and orange peel. Fold together using a large rubber spatula.
Pour into the prepared 9-inch loaf pan. Chill until firm, about 1 hour. Lift the candy from the pan using the overhanging parchment paper. Cut the candy into bars or squares.
Store the candy in an air-tight container at room temperature. Package in cellophane bags for gift-giving or add them to giveaway cookie platters and candy trays.