Triple Chocolate Fingers
50g/2oz/4 tbsp butter
50g/2oz gluten-free milk chocolate, chopped
75g/3oz gluten-free plain (semi-sweet) chocolate, chopped
2 tbsp golden (corn) syrup
175g/6oz gluten-free digestive biscuits (graham crackers), broken into small pieces
100g/3½oz gluten-free white chocolate, chopped
3 tbsp dried cranberries, diced
3 tbsp pistachios, chopped
50g/2oz/⅓ cup diced dried apricots
1 Line a 20cm/8in square shallow tin with parchment paper.
2 Put the butter, milk and plain chocolate and syrup in a pan and heat very gently, stirring occasionally, until the butter and chocolate melt and the mixture is smooth. Remove from the heat and stir in the biscuits.
3 Put the mixture in the prepared tin and press down evenly, levelling the top. Chill in the refrigerator for 30 minutes.
4 Melt the white chocolate in a bowl over a pan of gently simmering water. Drizzle over the set biscuit layer. Sprinkle the cranberries, pistachios and apricots over the top, then chill in the refrigerator for 2 hours or until set.
5 To serve, lift out of the tin and peel away the paper. Cut into 3 bars, then cut each bar into 5 fingers. Store in the refrigerator for up to three days.
|Triple Chocolate Fingers|