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Crunchy cherry choc biscuits

Crunchy cherry choc biscuits

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Treat your friends and family to these so-easy-to-make chunky biscuits. Just mix everything together and chill in the fridge until set

Makes: 12
Prep time: 10 mins
plus freezing

Ingredients

Don't bother melting chocolate over a pan of simmering water. Just break it up and put it in the microwave on a low or defrost setting for a few minutes, stirring halfway through.

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150g (5½ oz) digestive biscuits100g (3½ oz) pecan halves
50g (2oz) shelled pistachio nuts
10 glacé cherries
100g (3½ oz) golden sultanas
150g (5½ oz) butter
200g (7oz) good-quality plain dark chocolate, chopped

To decorate:

A few extra crushed biscuits, pieces of dried fruit and a handful of nuts

Method

Break the biscuits into small pieces in a large bowl. Add the pecan halves, shelled pistachios, cherries and golden sultanas.
Put the butter and plain chocolate in a separate bowl and melt by placing over a pan of simmering water on a low heat (or see our tip).
Pour the chocolate mixture into the biscuit mixture and mix the two together well.
Line a 20cm (8in) square cake tin with cling film, leaving plenty of extra film at the edges to fold over the top. Spoon the mixture into the tin, level the surface, scatter with crushed biscuits and fruit and nuts (if desired) and pop in the fridge to set.
Cut into slices and serve.

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