By Kevin Dundon
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Serves: 6 people
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125 g Butter
60 g Dried Cranberries
200 g Gingernut Biscuits
2 tbsp Honey
700 g Milk Chocolate
1 zest Orange
100 g White Chocolate
50 g mixed nuts
Line a 20cm x 15cm tray with clingfilm or parchment paper.
Place the biscuits into a plastic bag and smash them with a rolling pin until broken into small pieces,
then tip them into a bowl.
Add the cranberries, orange zest and nuts and stir to combine.
In a separate bowl, melt the butter and honey with the chocolate over a saucepan of simmering water. Pour the chocolate over the butter and combine, then pour it over the biscuit mixture and stir until all the ingredients are coated.
Spoon the mixture into a prepared tin and press down. Melt the white chocolate and spread over the top with a spatula.
Sprinkle on a few extra dried cranberries and transfer to set in the fridge for 15 minutes. Then cut into pieces or squares.
Enjoy within a few days.