200 g (7 oz) orange-flavoured plain dark chocolate (70% cocoa solids)
125 g (4 oz) unsalted butter
1 tablespoon golden syrup
4 meringue nests, broken into small pieces
125 g (4 oz) chocolate chip cookies, broken into pieces
150 g (5 oz) ready-to-eat dried apricots, chopped
cocoa powder, for dusting
Line an 18 x 28 cm (7 x 11 inch) rectangular cake tin with nonstick baking paper. Place the chocolate, butter and golden syrup in a small saucepan and heat gently, stirring occasionally, until smooth and shiny.
Place all remaining ingredients in a large bowl and mix well, then pour over the chocolate mixture. Stir until all the ingredients are evenly coated.
Tip the mixture into the prepared tin and even out the mixture with the back of a spoon. Place in the freezer for 10 minutes, then chill in the refrigerator for a further 10 minutes until firm.
Run a knife around the edge of the tin, turn out on to a board and remove the baking paper. Dust the surface with cocoa powder and cut into 16 slices. Store any leftover bars in an airtight container for up to 3–4 days.