Chocolate Crunch! circa 2013!

 

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Chocolate biscuit cake

150g milk chocolate

150g dark chocolate

150g butter

2tbs golden syrup

250g rich tea biscuits

12 marshmallows

Line a 30cmx18cm Swiss roll tin with baking parchment.

Break the chocolate into pieces and put them into a glass or metal bowl.

Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top.

Stir the chocolate, butter and syrup until they have melted together. Turn off the heat.

Put the biscuits into a plastic bowl and crush them with a rolling pin, not too fine leave some large pieces.

Stir the broken biscuits and marshmallows into the melted chocolate mix.

Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.

 Decorate with 50g of melted dark, 50g of melted milk & 50g of melted white chocolate a la Jackson Pollock!

Chill till cold and cut into slices.

Add the butter cut into chunks and the golden syrup. 

Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top.

Stir the chocolate, butter and syrup until they have melted together. Turn off the heat.

Cut the marshmallows into 4 pieces each with a scissors.

Stir the broken biscuits and marshmallows into the melted chocolate mix.

Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.

Stir the broken biscuits and marshmallows into the melted chocolate mix.

Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.

Slightly out of focus!

 Decorate with 50g of melted dark, 50g of melted milk & 50g of melted white chocolate a la Jackson Pollock!

Chill till cold and cut into slices!