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Ingredients
- 250 g unsalted butter, plus extra for greasing
- 400 g dark chocolate (at least 70% cocoa solids)
- 100 g golden syrup
- 250 g digestive biscuits
- 100 g mixed dried cherries and cranberries
- 100 g shelled walnuts
- 25 g coconut flakes, plus extra for decorating
- 1 large handful of marshmallows
- 2 large meringues
- 1 handful of chocolate biscuits
- icing sugar, for dusting
Details
Servings 12
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a medium pan with boiling water and simmer over a low heat. Place a heatproof bowl over the pan of simmering water and melt the butter, chocolate and golden syrup together, stirring well.
Step 2
Once the mixture is smooth, wrap the digestive biscuits in a clean tea towel and bash with a rolling pin into rough pieces, then add to the mixture. Add the dried fruit, walnuts, coconut flakes and marshmallows, then break in the meringue, reserving some for later.
Step 3
Mix everything together until well combined then pour the mixture into the lined tin. Scatter over some coconut flakes, push in a few chocolate biscuits to make tombstones and dot pieces of meringue around the biscuits. Pop in the fridge for at least 2 hours, or until set. Once firm, remove from the fridge, carefully remove from the tin and finish with a dusting of icing sugar. Cut into squares and give out to trick or treaters.
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