Ingredients
Method
Line a 20cm x 20cm* tin with baking/greaseproof paper.
Crush the biscuits
- Pop the biscuits in a bowl bash them with a rolling pin until they are nicely crushed. Set the bowl aside for now.
Make the butter/milk mixture
- Cut the butter into small pieces and then add them to a small saucepan. Use a measuring spoon to measure the cocoa into the pan. Finally, add the condensed milk then melt over a low heat mixing until everything has combined.
Mix everything together.
- Pour the melted ingredients into the biscuit bowl and stir it all together until the butter mixture has coated the biscuits.
- Add the raisins or anything else you are using (try shredded coconut, nuts, mini marshmallow) and give it all one last mix.
- Pour it into your tin and flatten down with the back of a spoon.
Add the melted chocolate.
- Break your chocolate into pieces and add to a small microwavable bowl. Cook in the microwave for 30 second blasts (stirring in between) until it’s all melted. Pour over the top of your tin.
- Put it in the fridge to set (4 hours+).