CHOCOLATE BISCUIT FINGERS

Makes 12

400g/14oz/3 cups Digestive biscuits (or graham crackers), crushed

140g/5oz/⅔ cup butter

90g/2oz/½ cup caster sugar (superfine sugar)

1 tbsp cocoa powder

1 egg

200g/4oz/0.25lb milk chocolate, chopped

1 Line a rectangular baking dish with two layers of cling film (plastic wrap) so that there is some hanging over all the sides. Place the biscuit chunks into a large mixing bowl.

2 Melt the butter and sugar in a saucepan over a medium heat.

3 Remove from the heat and stir in the cocoa powder and the egg.

4 Stir this mixture into the crushed biscuits until combined.

5 Pour the mixture into the baking dish and smooth into an even layer.

6 Place the chocolate in a microwave-safe bowl. Microwave on medium power for 30 seconds, then stir. Keep repeating this in 30-second bursts until the chocolate is completely smooth.

7 Spread the chocolate over the biscuit layer. Wrap the cling film over.

8 Refrigerate for at least two hours until completely firm. Lift the mixture out of the dish by pulling up on the cling film, then slice into bars to serve.

Per Serving 363kcals, 22.6g fat (11.2g saturated), 37.2g carbs, 24.1g sugars, 3.8g protein, 1.0g fibre, 0.25g sodium