No Cook Crunch

Makes 24 slices

Ingredients

Base:
4 oz/110g margarine
2 tblsp syrup
4 oz/110g cooking chocolate
8 oz/225g digestive biscuits, crushed
2 oz/50g cherries, chopped
2 oz/50g raisins

Topping:
2 oz/50g butter
4 oz/110g cooking chocolate
6 oz/175g icing sugar

Method

Base
1. Melt margarine, syrup and chocolate in pan over gentle heat.
2. Remove from heat and stir in biscuits, cherries and raisins.
3. Press mixture into a greased 7″ x 11″/18cm x 28cm baking tray.

Topping
1. Melt butter and chocolate and add icing sugar.
2. Spread on to biscuit mixture and leave to cool.
3. Place in fridge and cut into squares when cold.

Catherine Fraser, Kyle