Categories: July

Ingredients

• 70g good milk chocolate, roughly chopped
• 70g walnuts
• 70g digestive biscuits
• 70g good dark chocolate
• 70g crunchy peanut butter
• 70g desiccated coconut
• 70g good white chocolate

Directions

1. Grease and line a 18cm square cake tin with non-stick baking paper so the paper hangs over the sides of the tin.

2. Melt the milk chocolate in a bowl over a pan of simmering water, then spread thinly over the base of the cake tin. Chill for 30 minutes until set.

3. Put the walnuts and biscuits in a plastic bag, seal, then beat with a rolling pin until broken into small pieces.

4. Put the dark chocolate and peanut butter in a pan over a low heat, stirring until the chocolate has melted. Add the crushed nuts and biscuits and the coconut. Stir to combine. Spread over the set chocolate and chill for 30 minutes in the fridge until firm.

5. Once chilled, lift the whole chocolate slice from the tin and cut in half. Melt the white chocolate in a bowl over a pan of simmering water and spread over 1 side of the slice, then sandwich together with the other side so that the white chocolate is in the centre. Chill in the fridge until firm, then cut into 12 bars.

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