Ingredients
150g butter, cubed, plus extra for the tin
3 tbsp caster sugar
3 tbsp golden syrup
6 tsp cocoa powder
225g biscuits, crushed
handful of raisins
110g milk chocolate
110g dark chocolate
Method
- Butter and line a 15-20cm tin with baking parchment
- In a large saucepan, melt the butter, sugar, syrup and cocoa
- Stir through the biscuits and raisins
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon
- Microwave both chocolates in short 20 second bursts, stirring frequently, until melted
- Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight
- Run a kitchen knife under the hot tap then cut into squares