Chocolate & ginger refrigerator squares

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N/A

Makes 32

Source

Ingredients

300g ginger nut biscuit , roughly crushed

140g crystallised stem ginger , finely chopped

300g plain chocolate

100g butter , diced

100g golden syrup

Method

Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.

Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.