Ingredients
60g butter
125g dark chocolate,
broken into pieces
160g Deans shortbread
fingers, crumbled
45g glace cherries,
halved
60g sultanas
150g milk chocolate,
broken into pieces
20g white chocolate,
broken into pieces
Line a 20cm square
baking tin with baking parchment.
Melt the dark chocolate
and butter in a pan over a low-medium heat. Once melted, stir
in the crumbled biscuits, cherries and sultanas. Press into
the prepared tin and refrigerate until set.
In the meantime, melt
the milk chocolate in a heatproof bowl over a pan of simmering
water. Once melted pour over the set shortbread base ensuring
that all areas are covered and place back in the fridge to
set.
To decorate, melt the
white chocolate in a heatproof bowl over a pan of simmering
pan, once melted pour the chocolate into a plastic food bag,
snip off a small corner, and drizzle the chocolate all over
the milk chocolate topping. Chill until set, slice and enjoy
the fruits of your labours!
Makes 16
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