My daughter recently introduced me to these sumptuous, moreish Irish Fifteen treats, and what a discovery they are. A classic from Ireland, they’re wonderfully easy to make, taste absolutely delicious, and pair perfectly with a cup of tea. As they’re completely no‑bake, they’re ideal for making on your own or with the kids. Things might get a little sticky, but that’s all part of the fun, and the eating is even better.
A simple, nostalgic treat that brings back memories for those that know them, and a wonderful new treat for those that don't.
Enjoy!
2. Place them into a sealed plastic bag and squeeze out any air before closing it.
3. Seal it up and then give them a good bash with a rolling pin until you have nice fine crumbs with a few chunks. (Kids love this bit – just watch out for flying crumbs!)
4. You can gently roll over the crumbs to flatten them a little more.
5. Then pour them into a mixing bowl.
6. Now count out fifteen marshmallows. (Great for the kids to work on their number skills).
7. Cut the marshmallows into quarters with a pair of scissors, then place these into the mixing bowl.
8. Count out fifteen cherries.
9. Cut them into quarters, then place them in the bowl. (I had purchased halved cherries so I was a step ahead).
10. Mix the dry ingredients together with a spatula, try and separate the marshmallows if they have stuck together.
11. Now pour in some of the the condensed milk, do it in stages.
12. Combine the ingredients together using the spatula.
13. I used about two thirds of the can.
14 Keep stirring with the spatula until the ingredients binds together but isn't saturated.
15. Place to one side.
16. Now cut a large piece of parchment baking paper. I weighed my down with the tin opener and remaining digestive biscuits.
17. Sprinkle it with a good amount of desiccated coconut.
18. Then slowly and softly add the fifteen mixture onto the paper and coconut. I tilted the mixing bowl and allowed the mixture to softly roll onto the sheet.
19. Now bring the edges of the parchment together and then squeeze the mixture into more of a log/sausage shape and roll back and forth on the surface to make it more circular.
20. Open the parchment and check that the outside of the log is coated in coconut.
21. If any spots look bare, simply sprinkle a little more over it using a teaspoon.
22. Then wrap it back up, and push the ends in, to make the sausage more compact.
23. Place it in the fridge for a few hours to set. (I placed mine into a large food bag first just to seal it a little better)
24. I then left mine overnight in the fridge so it had plenty of time to firm up.
25. Once fully set, remove from the fridge and food bag.
26. Slice into circular pieces and serve.
You could also make some Irish Fifteen Bites/truffles if you have any mixture left over, roll them into a ball and then roll/sprinkle them in coconut. You can also make it into a tray bake but make sure you line the tin first.
And there you have it, Irish Fifteens with a cup of tea.
Enjoy lovelies!
A simple, nostalgic treat that brings back memories for those that know them, and a wonderful new treat for those that don't.
Enjoy!
Ingredients
- 15 Digestive Biscuits (Graham Crackers)
- 15 Glacé Cherries
- 15 Pink & White Marshmallows
- 1 Can Carnation Condensed Milk
- Desiccated Coconut
Equipment
- Large Mixing Bowl
- 2 x Plastic Food Bag & Rolling Pin
- Scissors (for Chopping)
- Spatula or Wooden Spoon
- Can Opener
- Baking Parchment Paper
- Sharp Knife for Slicing Later
Method
1. First, count out fifteen digestives.2. Place them into a sealed plastic bag and squeeze out any air before closing it.
3. Seal it up and then give them a good bash with a rolling pin until you have nice fine crumbs with a few chunks. (Kids love this bit – just watch out for flying crumbs!)
4. You can gently roll over the crumbs to flatten them a little more.
5. Then pour them into a mixing bowl.
6. Now count out fifteen marshmallows. (Great for the kids to work on their number skills).
7. Cut the marshmallows into quarters with a pair of scissors, then place these into the mixing bowl.
8. Count out fifteen cherries.
9. Cut them into quarters, then place them in the bowl. (I had purchased halved cherries so I was a step ahead).
10. Mix the dry ingredients together with a spatula, try and separate the marshmallows if they have stuck together.
11. Now pour in some of the the condensed milk, do it in stages.
12. Combine the ingredients together using the spatula.
13. I used about two thirds of the can.
14 Keep stirring with the spatula until the ingredients binds together but isn't saturated.
15. Place to one side.
16. Now cut a large piece of parchment baking paper. I weighed my down with the tin opener and remaining digestive biscuits.
17. Sprinkle it with a good amount of desiccated coconut.
18. Then slowly and softly add the fifteen mixture onto the paper and coconut. I tilted the mixing bowl and allowed the mixture to softly roll onto the sheet.
19. Now bring the edges of the parchment together and then squeeze the mixture into more of a log/sausage shape and roll back and forth on the surface to make it more circular.
20. Open the parchment and check that the outside of the log is coated in coconut.
21. If any spots look bare, simply sprinkle a little more over it using a teaspoon.
22. Then wrap it back up, and push the ends in, to make the sausage more compact.
23. Place it in the fridge for a few hours to set. (I placed mine into a large food bag first just to seal it a little better)
24. I then left mine overnight in the fridge so it had plenty of time to firm up.
25. Once fully set, remove from the fridge and food bag.
26. Slice into circular pieces and serve.
You could also make some Irish Fifteen Bites/truffles if you have any mixture left over, roll them into a ball and then roll/sprinkle them in coconut. You can also make it into a tray bake but make sure you line the tin first.
And there you have it, Irish Fifteens with a cup of tea.
Enjoy lovelies!