- 150g butter, cubed, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp caster sugar
- 3 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 6 tsp cocoa powder
- 225g biscuits, crushed
- handful of raisins
- 110g milk chocolate
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 110g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.