How to Old Ma Rooney's Chocolate Tiffin

Ingredients

300g dark chocolate
1 packet of digestive / hobnob biscuits
1 packet of ginger nuts biscuits
250g butter
1 tub of glace cherries, chopped
2 cup of currants
1 cup of golden syrup

Method

Blitz most of the biscuits in a food processor or bash the biscuits into crumbs, bash a few biscuits into small pieces for extra crunch.

Pour into a bowl alongside currants and cherries.

Melt 200g of chocolate, add all the butter on a very low heat and add the syrup.

Mix well and add to the dry ingredients.

Mix thoroughly and pour into a lined tray and refrigerate for around 45 minutes.

Melt the remaining chocolate and spread thinly on top.

Once cooled, cut into bite size pieces.