Monday, 18 March 2013

Chocolate fingers (0 colours)

Block margarine - 115 g
Golden syrup - 90 g
Digestive biscuits (not the chocolate ones) - 250 g, crushed
Dessicated coconut - 60 g
Cocoa - 2 tbsp
Cooking chocolate - 150 g

1) Melt the margarine and syrup together in a saucepan. Turn off the heat and then add the biscuits, coconut and cocoa to the pan.
2) Stir until well combined and then spoon into a small brownie tin. Place the tin in the fridge and leave to cool for half an hour.
3) Melt the chocolate in a bowl over a pan of hot water and then pour on top of the biscuit base. Spread with the back of a spoon and then return to the fridge to cool for another couple of hours. When cold, cut into bars. Makes 10 - 12 bars.