Ingredients:
200g digestive biscuits
100g unsalted butter
2 tbsp golden syrup
25g caster sugar
30g cocoa powder
200g milk chocolate
Method:
- Line a 20cm square tin with baking paper.
- Break the digestive biscuits into small chunks and set aside.
- Melt the butter, golden syrup, caster sugar and cocoa powder together in a saucepan over a low heat, stirring until smooth.
- Remove from the heat and stir in the broken biscuits until fully coated.
- Press the mixture firmly into the prepared tin and level the surface.
- Melt the milk chocolate gently and pour over the biscuit base, spreading evenly.
- Refrigerate for 2–3 hours until set, then cut into neat squares.
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