Choc nut bars


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.

2 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.

3 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.

4 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.

- Hope Malau

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