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Tea Biscuit Delights


3 hours 15 minutes
Skill Level
12 bites

This recipe goes great with a spot of tea. Pistachios, honey and marshmallow rest atop a bed of tea biscuits dressed up with a CADBURY Chocolate drizzle.

Ingredients & Directions

Prep Time
15 minutes
Chill Time
3 hours


  • 1/3 cup
    unsalted butter
  • 1 1/2 bars
    CADBURY DAIRY MILK Chocolate Bars (3.5 oz. each) , broken into pieces
  • 2 Tbsps
    light corn syrup or honey
  • 2 cups
    rich tea biscuits broken (about 30 2-inch biscuits)
  • 1/2 cup
    miniature marshmallows
  • 1/2 cup
    shelled pistachios
  • 2 Tbsps
    powdered sugar (optional)


Equipment Needed 
cookie sheets Cookie Sheets
wax paper Wax Paper
heatproof bowl Heatproof Bowl
pan Pan
stovetop Stovetop
measuring cups Measuring Cups
rubber scraper Rubber Scraper
refrigerator Refrigerator

Line 2 cookie sheets or trays with wax paper. Heat butter, chocolate and corn syrup in large heatproof bowl over a pan of simmering water until melted and mixture is well blended. Remove from heat. Add biscuit pieces, marshmallows and pistachios, gently stirring until all pieces are chocolate coated.


Instead of pistachio nuts you could add chopped candied red cherries.


Drop by mounds (about 1 heaping tablespoon) onto prepared cookie sheets. Refrigerate 2 to 3 hours or until firm. Just before serving, dust with powdered sugar if desired. Store in cool, dry place.

Variation: Top with caramel drizzle. Remove wrappers from about 4 soft caramel candies; cut each into 4 pieces. Place caramel pieces and 2 teaspoons milk in small microwave-safe bowl. Microwave at medium (50%) 20 seconds; stir until caramel is melted and mixture is smooth. Amounts and times may need to be adjusted depending on brand of caramel candy used.

Additional questions?