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Recipe by HoneyMustard

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1. Line 28 cm x 18 cm tin with foil (or smaller tin if you prefer a deeper bar).
2. Break half the chocolate into small pieces and put on the foil and gently melt the chocolate in a very low oven (I use the simmering oven of my Aga). Alternatively melt the chocolate in a glass bowl over a pan of hot water, making sure the bowl doesn't touch the water (safest way) spread on foil and leave to set in fridge.
3. Meanwhile, melt butter and sugar in a saucepan or a bowl in the microwave.
4. Remove from heat and add beaten egg, cocoa and booze. If you do not like Tia Maria, try brandy, sherry or another liqueur.
5. Add biscuits, nuts, cherries and dried fruit.
6. Spread mixture over hardened chocolate and level with the back of spoon.
7. Gently melt remaining chocolate (in bowl in microwave or over a pan of hot water as before) and spread on top of the mixture and level.
8. Leave to go cold in the fridge then cut into fingers.
9. Keeps beautifully! (If you can leave it alone!)

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• Angel

  09 February 2008

  Angel rated and commented on this recipe

  

  These are to die for! I love the whole cherries in them. When I made them they certainly didn't last long enough to test whether they lept well! Really worth a try.

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• sandy

  04 April 2008

  sandy rated and commented on this recipe

  

  Just used sultanas, whole cherries and flaked almonds as thats what I had in the cupboard, they still tasted fantastic, they were a great hit with all the family and certainly on my to do again list.

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Ingredients

• 3 x 100g blocks of dark chocolate (I use a good one, over 70% cocoa solids).
• 113g butter.
• 113g of sugar.
• 1 tablespoon of cocoa generously heaped.
• 1 large whole egg.
• 2 tablespoon Tia Maria.
• 226g digestive crushed biscuits.
• 113g dried fruit (mixed dried fruit if you like candid peel or just sultanas are good).
• 170g cherries (I like to leave them whole).
• 1 small packet of whole almonds (halved).

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Difficulty and servings

Makes 12 pieces

Preparation and cooking times

Leave in the fridge for an hour to go hard

Ingredients

• 3 x 100g blocks of dark chocolate (I use a good one, over 70% cocoa solids).
• 113g butter.
• 113g of sugar.
• 1 tablespoon of cocoa generously heaped.
• 1 large whole egg.
• 2 tablespoon Tia Maria.
• 226g digestive crushed biscuits.
• 113g dried fruit (mixed dried fruit if you like candid peel or just sultanas are good).
• 170g cherries (I like to leave them whole).
• 1 small packet of whole almonds (halved).

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