Chocolate Cookie Bars Recipe
Ingredients
| 225 g/8 oz plain chocolate | ||
| 100 g/4 oz cornflakes | ||
| 100 g/4 oz glace cherries | ||
| 50 g/2 oz flaked almonds | ||
| 50 g/2 oz raisins | ||
| 50 g/2 oz chopped mixed peel | ||
| Condensed milk | 1 Can (10oz) | |
Directions
Line a 30 x 23 cm /12 x 9 in Swiss roll tin with non stick baking parchment.
Grate the chocolate and sprinkle it evenly over the base of the tin.
Place the cornflakes in a plastic bag and crush them lightly with a rolling pin.
Quarter the cherries in a bowl, add the crushed cornflakes, flaked almonds, raisins and peel and mix well.
Sprinkle this mixture evenly over the surface of the chocolate, then pour the condensed milk over the top.
Bake the mixture in a moderate oven (180C, 350F, gas 4) for about 20 minutes, or until golden brown.
Mark and cut the hot mixture into squares, then leave to cool completely in the tin before removing the cookie bars with a palette knife.
Grate the chocolate and sprinkle it evenly over the base of the tin.
Place the cornflakes in a plastic bag and crush them lightly with a rolling pin.
Quarter the cherries in a bowl, add the crushed cornflakes, flaked almonds, raisins and peel and mix well.
Sprinkle this mixture evenly over the surface of the chocolate, then pour the condensed milk over the top.
Bake the mixture in a moderate oven (180C, 350F, gas 4) for about 20 minutes, or until golden brown.
Mark and cut the hot mixture into squares, then leave to cool completely in the tin before removing the cookie bars with a palette knife.
Chef
