Chocolate and ginger nut squaresby Gavin Bennett |
| Preperation time: 2 hours 30 mins Cooking time: 2 mins Serves: 12 |
| Recipe Ingredients |
| 300g ginger nuts biscuits; 250g white chocolate; 150g milk chocolate; 100g sultanas; 150g butter; 4 tbsp golden syrup. makes 36 squares |
| Recipe Method |
| Line a shallow 20cm square cake tin with
nonstick baking paper. Put the ginger nuts into a plastic bag and crush them with a rolling pin until broken into small pieces. Cut the butter up into cubes. Break 200g of the white chocolate into squares and put into a microwave safe bowl, along with the butter and golden syrup. Microwave on high for 1 min. Stir until the chocolate has melted. Stir in the ginger nuts and sultanas. Place in the cake tin and level out the top. Chill for 1 hour. Break up the milk chocolate into squares. Place in a microwave safe bowl and microwave on high for 30 seconds. Spread on top of the biscuit mixture. Microwave the rest of the white chocolate on high for 20 seconds then drizzle on top of the milk chocolate in lines. Run a wooden skewer through the lines to give a marbled effect. Chill for 1hour 30 mins and then cut into 36 squares. |
| More recipes: |
| Cranberry
and white chocolate flapjacks White chocolate cheesecake with blueberry sauce Chocolate digestive crunchies Drop scones Chocolate fudge |
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