Chocolate Honeycomb Raspberry Biscuit Traybake. 300g Digestive biscuits 50g Icing sugar, sifted 150g dark chocolate chips 100g butter or buttery 150g milk and/or white chocolate 3 Crunchie bars 12 Fresh raspberries Line a Swiss roll tray with baking paper. Put digestive biscuits in a bag and bash until crumbs Add sifted icing sugar. Place both in a large mixing bowl. Melt dark chocolate & butter on a low heat. Pour melted chocolate mixture into the bowl. Crush a Crunchie bar, not too finely and mix into the mixture until fully coated. Spread mixture into lined baking tray & place in the fridge for 15 minutes. Melt milk/white chocolate with a tsp of vegetable oil (gives a good shine) on a very low heat. Pour over the chilled layer & spread until smooth-ish. Crush the other one or two Crunchies quite finely and sprinkle over the top. Place fresh raspberries into melted chocolate in rows. Place back in the fridge for an hour. Slice & serve. Enjoy!
Posted on: Thu, 15 Jan 2015 19:54:54 +0000
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