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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 8 ounces, weight Digestive Biscuits
- 4 ounces, weight Butter
- 2 Tablespoons Golden Syrup
- 2 Tablespoons Chocolate Syrup
- 4 ounces, weight Sultanas (raisins)
- 9 ounces, weight Milk Chocolate, Chopped
Preparation Instructions
Place the digestive biscuits into a large bowl and roughly crush with either your hands or the end of a rolling pin. Set to one side.
Melt the butter and golden syrup together in a pan over a medium to low heat. Once the butter has melted stir in the chocolate syrup, sultanas and crushed digestive biscuits. Mix until well combined.
Press into a greased 11″ x 7″ baking tin.
Melt the chocolate in a glass bowl over a pan of simmering water. Pour the melted chocolate over the praline base and spread to cover.
Refrigerate until the chocolate sets, approximately 30 minutes.
