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White Chocolate and Ginger Crunch

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Member since 2009

Serves | Prep Time 10 minutes | Cook Time


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.

This sounds so good, but what is golden syrup?

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