Chocolate Crunch Bars with Turkish Delight

Remember this recipe for Chocolate Biscuit Slice?  Well this recipe is its big brother!  Super easy to put together and even easier to eat, you won't be disappointed.

Chocolate Crunch Bars with Turkish Delight
100g butter, roughly chopped
300g chocolate, broken into squares
3 tbsp golden syrup
140g rich tea biscuits, roughly crushed
12 pink marshmallows, quartered (scissors!)
2 x 55g bars Turkish Delight, halved and sliced

Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.  (I prefer to use a double boiler to do this step).

Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin, lined with foil, and spread the mixture to roughly level it.  (I used a large loaf tin as I don't have a 17cm square tin)!  Chill until hard, then cut into fingers.

Cuts into 12
Good Food Magazine

I love this cut into slices with the 'jewel' like treats peering out, tempting you to take a bit.  Deceptively simple but oh so good with that end of day cuppa!