Friday, February 1, 2008

Triple-Choc Fridge Bars

3 oz good-quality milk chocolate, roughly chopped
3 oz walnuts
3 oz digestive biscuits
3 oz good-quality dark chocolate
3 oz crunchy peanut butter
3 oz desiccated coconut
3 oz good-quality white chocolate

Grease and line an 7 inch square cake pan with non-stick baking paper so the paper hangs over the sides of the pan (to easily remove the slice).
Melt milk chocolate in a bowl over a pan of simmering water, then spread over base of cake pan. Refrigerate for 30 minutes until set. Place the walnuts and biscuits in a plastic bag, seal, then beat with a rolling pin until broken into small pieces. Place dark chocolate and peanut butter in a pan over low heat, stirring until chocolate has melted. Add crushed nuts and biscuits and the coconut. Stir to combine. Spread over set chocolate and refrigerate for 30 minutes until firm.
Once chilled, lift slice from pan and cut in half lengthways. Melt white chocolate in a bowl over a pan of simmering water and spread over one side of the slice, then top with the other half so that white chocolate is in the centre. Refrigerate until firm, then cut into 12 bars.

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