Chocolate and Apricot Crunch

cook 30 mins
Tags: Quick eats
  • 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.
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