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Ingredients
- 400g/14oz milk chocolate, broken into pieces
- 225g/8oz butter, cubed, plus extra for greasing
- 6 tbsp golden syrup
- 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces
- 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces
- 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces
Method
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Grease and line a 30x23cm/12x9in traybake tin with baking paper.
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Place the milk chocolate in a large heatproof bowl and add the butter and syrup.
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Place the bowl over a pan of simmering water and heat gently, stirring until melted.
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Place the dark chocolate in a small heatproof bowl.
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Place the bowl of a pan of simmering water until the chocolate is melted.
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Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin.
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Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern.
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Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve.
Banner and Image Credit: Kolpakova Svetlana
