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  • 500 gm dark cooking chocolate

  • cooking oil spray

  • 1 packet shortbread biscuits, roughly broken up

  • a small handful of dried apricots, chopped

  • a small handful of mini marshmallows

  • a small handful of brazil nuts, roughly chopped

  • 3-4 tbsp mixed peel, chopped


  • 1.

    Gently melt chocolate over a double boiler.

  • 2.

    Lightly oil a slice tray and line with baking paper.

  • 3.

    Then scatter shortbread, apricots, marshmallows, brazil nuts and mixed peel on top.

  • 4.

    Pour melted chocolate over and even out the top. Refrigerate for at least 3-4 hours until set.

  • 5.

    When ready to serve, break into pieces.

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