This can be cut into small pieces and served with tea or coffee. It is also ideal for lunch boxes or picnics.  

INGREDIENTS
20 Elizabeth Shaw Chocolate Crisps
225g (8 oz) plain sweet biscuits
100g (4 oz) butter
45g (3 tbsp) golden syrup 

METHOD

  • 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.

MAKES 12

PRODUCTS FEATURED IN THIS RECIPE




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