Chocolate Refrigerator Crunch Recipe
Ingredients
225 g/8 oz milk chocolate
100 g/4 oz plain chocolate
100 g/4 oz butter or margarine
100 g/4 oz shortcake biscuits
50 g/2 oz marzipan, chopped
50 g/2 oz glace cherries
50 g/2 oz sultanas
50 g/2 oz raisins
2 tablespoons brandy
Directions
Lightly grease and line a 20 cm/8 in sandwich tin.
Break the milk chocolate and plain chocolate into pieces and place the pieces in a bowl, over a saucepan of hot water.
Add the butter or margarine and heat gently, stirring occasionally, until the chocolate and fat have melted.
Break the biscuits into small pieces and stir them into the chocolate mixture, together with the remaining ingredients.
Press the mixture into the prepared tin and level the surface with the back of a metal spoon.
Chill the chocolate crunch in the refrigerator until firm, then mark and cut the round into 12 equal pieces.
Break the milk chocolate and plain chocolate into pieces and place the pieces in a bowl, over a saucepan of hot water.
Add the butter or margarine and heat gently, stirring occasionally, until the chocolate and fat have melted.
Break the biscuits into small pieces and stir them into the chocolate mixture, together with the remaining ingredients.
Press the mixture into the prepared tin and level the surface with the back of a metal spoon.
Chill the chocolate crunch in the refrigerator until firm, then mark and cut the round into 12 equal pieces.
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