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Chocolate Rock

50g butter
2 tbsp golden syrup
250g good quality dark cooking chocolate
200g Scotch Finger Biscuits (shortbread), broken into rough chunks
Icing sugar, for dusting

Melt butter, golden syrup and chocolate in a glass bowl/jug over a saucepan of simmering water. Remove from heat and add shortbread pieces. Mix until well coated in chocolate. Press into a square 20cm by 20cm pan and refrigerate until firm, slice into bars. Dust with icing sugar before serving.

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