Cherry chocolate fudge bars

Preheat oven to 180C / 160C fan / Gas Mark 4. Line a 20cm/8inch square baking tin with non-stick baking parchment.

Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Remove from the heat and allow to cool for a few minutes.

In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. Stir in the vanilla extract and melted chocolate mixture.

Fold in the cherries, and Jordans Chocolate Country Crisp. Pour into prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the cake is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Leave to cool completely in the tin, before cutting into bars.