Choc nut bars

By Drum Digital
29 August 2014

Once you’ve tasted these anytime snacks you might not want to share! Keep them in an airtight container in a cool place or the fridge.

Makes about 20

Preparation: 20 min

Chilling: 3 hours

150 g butter, chopped

300 g dark chocolate, chopped

30 ml (2 T) golden syrup

15 ml (1 T) brandy (optional)

100 g plain digestive biscuits

180 ml (¾ c) toasted hazelnuts, roughly chopped

125 ml (½ c) raisins, finely chopped

125 ml (½ c) red glacé cherries, halved

1  Grease a 13x23 cm loaf tin. Line base and sides with baking paper, extending the paper 5 cm over both long sides.

Put the butter, chocolate, syrup and brandy (if using) in a heat-proof bowl over a pot of simmering water, making sure it doesn’t touch the water. Heat, stirring, until smooth and combined. Remove from the heat.

Break the biscuits into small pieces and put in a large bowl. Add the hazelnuts, raisins and cherries. Stir to combine. Stir in the chocolate mixture.

Spoon the mixture into the prepared tin, pressing down slightly. Cover the surface with baking paper. Cover the tin with clingfilm. Refrigerate for 3 hours or until set. Leave at room temperature for 10 minutes then slice into bars.

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