- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 200g dark chocolate, chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 100g milk chocolate, chopped
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 100g coconut Nice biscuits
- 80g dried banana chips
- 100g dried tropical fruit (we used mango and pineapple), roughly chopped
- 50g Brazil nuts, roughly chopped
- 50g mini marshmallows
- 50g desiccated coconut
- 1 ball stem ginger, finely chopped
Line a 20 x 20cm baking tin with baking parchment. Put the butter, golden syrup, chocolate and a pinch of salt into a saucepan. Set over a low heat and gently melt, stirring from time to time, until you have a glossy liquid.
Crumble the biscuits and banana chips into a large bowl, leaving some pieces larger than others to create a bumpy texture. Add the dried fruit, nuts, marshmallows, coconut and ginger, and pour over the chocolate mixture. Stir well, ensuring that everything is well coated, then tip into the tin. Use a spoon to press the mixture down and level the surface.
Chill for at least 2 hrs or until firmly set. Cut into 16 squares and pack for a picnic. Store in a tin for up to 3 days.