2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa powder
225g digestive biscuits, crushed( leave a few chunky bits)
225g chocolate (half milk and half dark)
In a saucepan, melt the butter, sugar, syrup and cocoa.
Add the biscuits when melted. Stir to combine.
Pour mixture into a Swiss roll tin and press down.
Melt the chocolate and pour over the mixture in the tin.
Pop the tin into the fridge and leave to set
To serve, cut into about 20 pieces.
Melt the chocolate by microwaving at 30 second intervals, stirring in between, till melted.
But be careful not to scorch the chocolate!
Otherwise, melt in a double boiler.
Prepared, tried and tested by: Preshana Singh
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