Ingredients
75g plain chocolate, broken into pieces
125g milk chocolate, broken into pieces
50g unsalted butter
100g double cream
200g Digestive biscuits, broken into small pieces
2 tbsp golden syrup
20g mini marshmallows
75g dried apricots, chopped
50g raisins
50g pecans, finely chopped
25g Rice Krispies
Method
- Line a 20cm square shallow tin with clingfilm, leaving enough to hang over the sides.
- Place the plain and milk chocolates, the butter and cream in a fairly large, heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch
the water. Allow to melt slowly, stirring occasionally. - Remove from the heat and add the remaining ingredients to the bowl, stirring so that everything is coated in the chocolate mixture.
- Spoon into the prepared tin and level the surface by pressing down with a potato masher or the back of a spoon.
- Leave to cool in the tin, then transfer to the fridge and leave to set for 1 –2 hours.
- To serve, carefully lift out of the tin, then peel off the clingfilm and cut into triangles.
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