Cranberries, ginger nuts and hazelnuts? Speaks for itself.
ingredients (makes 16 slices)
- 300g chocolate (I used 100 milk and 200 dark)
- 90g butter
- 3 tbsp golden syrup
- 150g ginger nut biscuits
- 10 large white marshmallows, quartered
- 75g hazelnuts
- 150g dried cranberries
- 2 x ‘Toffee Crisp’ bars (about 40g each), chopped
method
- Line the base of a 24cm flan tin with greased baking paper.
- Place the chopped chocolate, butter and syrup into a saucepan over medium heat and allow to melt, stirring occasionally.
- Into a large mixing bowl break the ginger nuts into about 1cm pieces, add the chopped marshmallows, the hazelnuts, cranberries and chopped toffee bars.
- Pour the melted chocolatey slick over the rubble and ensure that the chocolate coats everything; it takes a little bit of elbow grease.
- Push everything into the prepared tin so that the surface is level(ish), and place into the fridge for 2 hours. When cold, slice into 16 pieces and enjoy.
