Ingredients
-
200
-
100
-
3
-
2
-
50
-
100
-
-
-
-
-
-
-
-
-
Directions
Chocolate Crunchies, I took this recipe from Good Food Cakes, Bakes and Chocolate They are very rich and never stay in my house for long They will keep for up to a week wrapped in foil Cooking time is actually chilling time , Wow, this will become a go-to recipe for us I had everything on hand and it all came together in just minutes I put the biscuits in a plastic bag and bashed them a couple of times with a rolling pin I lined the tin with baking paper so didn’t bother buttering it Even though these are very rich, you can cut them in small squares and not feel quite as guilty Thanks so much for posting , Hi Lou, you are so right these are very rich, and very yummy I followed the recipe with no changes and right now there are not many left My DH just loves dark chocolate Thank you for posting this will be made again in our house I think Made for ZWT#6 2010
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Steps
|
1
Done
|
Butter a 18cm / 7in Sandwich Tin. |
|
2
Done
|
Melt the Butter and Syrup in a Pan. |
|
3
Done
|
Stir in the Cocoa and Raisins, Then Thoroughly Stir in the Biscuit Crumbs. |
|
4
Done
|
Spoon Into the Tin and Press Down Firmly. |
|
5
Done
|
Melt the Chocolate in a Bowl Over a Pan of Simmering Water and Spread Over the Biscuit Base. |
|
6
Done
|
Chill For About Half an Hour. |
