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Chocolate biscuit cake

Clodagh McKenna from Great Food Live
A no-fuss, no-bake quick and delicious chocolate fruit and nut slice from Clodagh McKenna - perfect for kids

Chocolate biscuit cake

Method

1. Lightly butter a 23cm square cake tin. Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.

2. Whiz the biscuits in a food processor to coarsely textured crumbs. Alternatively, pop the biscuits into a plastic bag and use a rolling pin.

3. Stir the crumbs into the melted chocolate mixture and add the raisins and hazelnuts. Mix well, spoon the mixture into the prepared tin and press down lightly.

4. Refrigerate until firm and cut into squares to serve.

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Serves: Makes 24-30

Prep: 15 min
Cook: 3 min

Ingredients
175g Butter
2 tbsp golden syrup
250g dark chocolate, (55-70% cocoa solids)
280g rich tea biscuits
85g raisins
85g chopped roasted Hazelnuts