Ingredients
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Melted butter, to grease
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1 x 250g pkt Arnott's Scotch Finger biscuits, broken into large pieces
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105g (3/4 cup) dried cranberries
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135g (3/4 cup) pitted dates, coarsely chopped
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75g (1/2 cup) unsalted pistachio kernels
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3 x 200g pkts dark cooking chocolate, coarsely chopped
Method
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1Grease 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.
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2Meanwhile, 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.
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3Pour 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.
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4Remove from the pan and cut into slices to serve.
Source: taste.com.au
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