White Chocolate and Ginger Crunch
  • Preparation Time: 10 minutes
  • 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
  1. Crush the biscuits well and put into a large bowl.
  2. Melt all other ingredients in a saucepan.
  3. Pour the chocolate goodness onto the biscuits and mix well. (If the mixture is very gooey, add a few extra crushed biscuits)
  4. Put in to a tin or mould to a shape.
  5. Put in fridge and ...
  6. Ta Dah - its read to eat!!
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.