Wednesday, April 16, 2003

Made a batch of Chocolate Crunch (recipe from a book but slightly adapted) last Sunday and it keeps wonderfully! Actually, it's better if you eat it after the day that it was made...the whole thing holds together better and the crumbs don't get all over the place. It's terrifically yummy!

Chocolate Crunch (my version)

200g plain chocolate (a bar from Sainsbury's does the trick)
200g unsalted butter
2 tbsps golden syrup
200g rich tea biscuits (that's one pack Sainsbury's brand again)

Melt chocolate, butter and syrup together. Crush biscuits (I had about half crumbs and half small pieces). Stir biscuit bits into chocolate mixture. Pour/spoon into 8inch square tin. Refrigerate until set. Store in an airtight container.

Yes, that's a lot of butter but hey, I can make the lot last a week. So can you.


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