Fifteen Spots

Fifteen Spots

This story starts up north beyond the wall where the wildlings enjoy a sweet treat called Fifteens. These are a North of Ireland delicacy and consist of an unbaked log made up of a digestive/condensed milk dough with cherries/marshmallows and then coated in coconut. They are delicious.

As is normal in my brain I had to try to figure out how to make them a little better and what I came up with were Fifteen Spots. I mean sure all I am doing is covering it in chocolate but so many great things are just rehashed and covered in something else. Reeces Cups are just peanut butter covered in chocolate, Sausage rolls are just sausages covered in pastry, Donald Trump is just a human covered in Ronseal.

These are brilliant fun to make with kids because it is messy with the chocolate and the dough needs to be squished into shape. I highly recommend doing this with young ones in your family. You can use different types of chocolate too, like below:


Fifteen Spots

Serves 10
Prep time 20 minutes
Cook time 1 hour, 20 minutes
Total time 1 hour, 40 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable
Occasion Birthday Party


  • 600g Chocolate (It can be white,plain,dark or a mix!)
  • 10 Digestive Biscuits (Crushed up to crumbs)
  • 50g Coconut
  • 250g Condensed Milk
  • 10 Marshmallows (Choppend into small pieces)


Step 1. Set out 10 Cupcake Cases on a tray on a flat surface. In a over simmering water break up 300 grams of your selected chocolate.
Step 2. Once melted, pour the melted chocolate into the cases. Fill them about a third the way up but ensure you use all the chocolate equally.
Step 3. Put the tray with the cases in the fridge to chill.
Step 4. To crush up the digestives you can use a food processor or put them in a sandwich bag and beat with a rolling pin.
Step 5. Once they are in crumbs you can chop the marshmallows and add them and the coconut into the biscuits.
Step 6. Add the condensed milk and stir until it forms a solid dough. It should be easily formed into balls. If too dry then add more condensed milk, if too wet add more crushed biscuit.
Step 7. Take the chocolate out of the fridge and take a small amount of the dough and roll into a small ball. Flatten this out so it is a disc about 1 inch in diameter.
Step 8. Put the disc on top of the chilled chocolate and make sure there is space between the disc and edge of the cases.
Step 9. In another bowl melt the rest of the chocolate and pour into the cases. There should be enough to cover the discs and make a flat top.
Step 10. Put them back in the fridge for at least an hour and then take them out 10 minutes before serving.

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