Ingredients
200g Milk Chocolate
100g Dark Chocolate (to drizzle)
200g Unsalted Butter
20 Digestive Biscuits
5 tbsp Golden Syrup
1 tbsp Cocoa Powder
100g Glace Cherries
60g Dried Mango
75g Dried Cranberries
Grease and line a square tin (about 23cm) with greaseproof paper
Break the chocolate into a pan, add the butter, syrup and cocoa and heat gently until the chocolate and butter have melted. Remove from the heat.
Crush the biscuits into small pieces with your hands or a rolling pin. Add to the chocolate mix and stir together. Spoon into the tin.
Sprinkle the cherries, mango and cranberries or other dried fruits and nuts of your choice over the top, while the mixture is still sticky.
Chill for 2 hours or until set. Melt the dark chocolate in a bowl over a pan of simmering water. Drizzle over the top and cut into 25 squares
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