You can substitute white chocolate for dark , this gives a coffee coloured slice with the fruit and nuts clearly visible. (I personally prefer the dark chocolate)
You can use any plain sweet biscuits, the original recipe used shortbread, I always use a packet of Scotch Finger Biscuits.
375g scotch finger biscuits, finely crushed
60g walnuts chopped
200g desiccated coconut
100g chocolate, finely grated
185g butter
2 tablespoons honey
1cup dried fruit
3tablespoons Tia Maria
Icing:
1 cup icing sugar
60g chocolate melted
1tablespoon instant coffee dissolved in 3 tablespoons hot water.
- Lightly brush an 18 X 28 cm shallow tin with oil
(I just line with a piece of Glad Bake cooking paper, saves messing about with oil)
- Add Tia Maria to dried fruit and let it stand
-In a bowl mix crushed biscuits, chopped nuts, coconut and grated chocolate.
- In a pan heat butter and honey stirring to combine. Pour over biscuit mix and add fruit and Tia Maria. Combine. Press mixture firmly into prepared tin and set aside.
- To Prepare Icing: Cream Butter and Icing Sugar. Stir in melted chocolate and coffee and combine well. Spread smoothly over slice and chill. Slice into pieces to serve
Jeanette Flanagan