Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you’ve whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.
- 200g (7oz) digestive biscuits
- 100g (3½ oz) butter
- 60g (2oz) plain chocolate, in chunks
- 1 egg, beaten
- 100g (3½ oz) desiccated coconut
- 40g (1½ oz) pecan nuts, chopped
For the filling:
- 200g (7oz) icing sugar, sifted
- 40g (1½ oz) butter
- 2tbsp custard powder
- 1tsp vanilla extract
- 3tbsp milk
For the topping:
- 100g (3½ oz) plain chocolate, broken into chunks
- 15g (½ oz) butter
- 18cm (7in) square tin, lightly buttered
Each portion contains:
of an adult’s guideline daily amount
These will keep for a week in the fridge. Not suitable for freezing.
- Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
- Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
- Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins. Leave to cool.
- To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
- To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.
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