White Chocolate and Ginger Crunch
I would recommend doubling the mixture:
8oz (200g) ginger biscuits + a few extra in case the mixture is too gooey
3oz (75g) margarine - butter is not the same
1 tbsp sugar
1 tbsp golden syrup
1 tbsp white hot chocolate powder
6 squares of white chocolate
Crush the biscuits well and put into a large bowl.
Melt all other ingredients in a saucepan.
Pour the chocolate goodness onto the biscuits and mix well. (If the mixture is very gooey, add a few extra crushed biscuits)
Put in to a tin or mould to a shape.
Put in fridge and ...
Ta Dah - its read to eat!!
Pairs Well With
After making the Easy Peasy Chocolate Crunch for many years I thought I'd try a new take on it, and came up with this recipe. It is gooey, and if you want it less gooey I recommend adding a few extra biscuits.