Fruit and nut Scotch Finger slice

Method

• 1
  Grease a round 23cm (base measurement) springform pan with the butter. Line the base and side with non-stick baking paper. Combine the biscuit, dried cranberries, dates and pistachios in a large bowl.
• 2
  Meanwhile, place the chocolate in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-4 minutes or until chocolate melts.
• 3
  Pour chocolate over the biscuit mixture, stirring to coat. Spoon the mixture into the prepared pan. Use the back of a spoon to press the mixture into the pan and smooth the surface. Place in the fridge for 1 hour or until set.
• 4
  Remove from the pan and cut into slices to serve.