Chocolate and cherries, a pretty classic combination in my book and this is also the theme for this months We should cocoa challenge. Now I don't know about you but I like a occasional piece of chocolate tiffin, that delightfully decadent chocolate layered tray biscuit. This make (its not a bake as no is baking involved) is inspired by tiffin but also by rocky road as well.
Ingredients
- 200g Digestive biscuits - rough crushed
- 75g glace cherries - rinsed, dried and halved
- 75g dried sour cherries
- Handful of mini marshmallows
- 60g dessicated coconut
- 2 tbsp golden syrup
- 1 tbsp hot chocolate drink powder ( I used green and blacks)
- 125g butter
- Small bar of milk chocolate - bashed to break up
- Bar of White chocolate
Method
- Grease and line with baking paper a square deep cake tin approx 6" across
- Put the golden syrup, butter and hot chocolate powder in a small pan, melt and just bring to a gentle simmer, remove from heat.
- In a large bowl place all the other ingredients except the white chocolate, mix well and add the melted butter mixture, stir to mix until all is well coated
- Press firmly into the tin
- Now melt the white chocolate and drizzle onto the top of the biscuit mixture
- Place in the fridge to set firmly
I am also taking part in Maison Cupcake's Zero Baking Required blog link up
And of course We should cocoa hosted this month by Farmersgirl blogspot
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