20 Elizabeth Shaw Chocolate Crisps
225g (8 oz) plain sweet biscuits
100g (4 oz) butter
45g (3 tbsp) golden syrup
- Grease the sides of a square 18cm (7 inch) cake tin and line the base with greased grease proof paper.
- Using a blender, finely crush the Chocolate Crisps. Place Chocolate Crisps to one side and then finely crush the biscuits.
- Melt the butter and the syrup in a pan, then remove the pan from the heat and stir in the Chocolate Crisps. Mix well until melted.
- Add the biscuits and mix thoroughly. Press mixture into the tin and chill in the fridge for at least 3 hours until firm and set. Remove from tin and cut into 12 pieces.