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  • 180g Amaretti biscuits, roughly chopped
  • 100g White Chocolate drops
  • 75g Dried Cranberries
  • 75g Sultanas
  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • 100g butter, chopped
  • 140g golden syrup
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    Method

    • step 1

      Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the amaretti biscuits, white chocolate drops, cranberries and raisins.
    • step 2

      Melt the dark and milk chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit mixture.
    • step 3

      Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.
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