• Preparation time: 15 minutes + chilling
  • Cooking time: 2-3 minutes
  • Serves:16


    300g plain chocolate (51% cocoa solids), broken into chunks
    100g unsalted butter, diced
    2 tbsp golden syrup
    100g pecans, roughly chopped
    100g dried apricots, roughly chopped
    75g glacé cherries, halved
    50g rice pops cereal
    50g raisins
    50g pumpkin seeds
    138g pack Cadbury’s chocolate fingers, halved
    160g pack The Natural Confectionery Company Jelly Snakes
    133g pack chocolate M & M’s (use the green ones only)


    1Line a 20cm square baking tin with baking parchment or clingfilm.
    2Place the chocolate into a heavy-bottomed medium saucepan with the butter and syrup and melt over a low heat, stirring constantly. Remove from the heat and stir until smooth, then leave to cool slightly.
    3Add the pecans, apricots, cherries, rice pops, raisins and pumpkin seeds to the pan and mix well to combine. Stir in half of the chocolate fingers then spoon into the prepared tin.
    4Spread into the edges with a spoon and push the remaining chocolate fingers and jelly snakes into the mix and scatter with the green M & M’s. Leave until cold and then cover and chill until set firm. Cut into 16 squares to serve.

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