You can use any dried fruit, nuts or biscuits in these tasty chocolate chunks. Pineapple and mango gives them a lovely fruity twist
Prep:20 mins
cuts into 16 squares
100g butter100g golden syrup200g dark chocolate, chopped100g milk chocolate, chopped100g coconut Nice biscuits80g dried banana chips100g dried tropical fruit (we used mango and pineapple), roughly chopped50g Brazil nuts, roughly chopped50g mini marshmallows50g desiccated coconut1 ball stem ginger, finely chopped
STEP 1Line a 20 x 20cm baking tin with baking parchment. Put the butter, golden syrup, chocolate and a pinch of salt into a saucepan. Set over a low heat and gently melt, stirring from time to time, until you have a glossy liquid.STEP 2Crumble the biscuits and banana chips into a large bowl, leaving some pieces larger than others to create a bumpy texture. Add the dried fruit, nuts, marshmallows, coconut and ginger, and pour over the chocolate mixture. Stir well, ensuring that everything is well coated, then tip into the tin. Use a spoon to press the mixture down and level the surface.STEP 3Chill for at least 2 hrs or until firmly set. Cut into 16 squares and pack for a picnic. Store in a tin for up to 3 days.
