Boozy Fingers
- Preparation and cooking time
- Total time
- Leave in the fridge for an hour to go hard
- Easy
- Makes Pieces
Skip to ingredients
- 3 x 100g blocks of dark chocolate (I use a good one, over 70% cocoa solids)
- 113g butter
- 113g of sugar
- 1 tablespoon of cocoa generously heaped
- 1 large whole egg
- 2 tablespoon Tia Maria
- 226g digestive crushed biscuits
- 113g dried fruit (mixed dried fruit if you like candid peel or just sultanas are good)
- 170g cherries (I like to leave them whole)
- 1 small packet of whole almonds (halved)
Method
step 1
Line 28 cm x 18 cm tin with foil (or smaller tin if you prefer a deeper bar).step 2
Break half the chocolate into small pieces and put on the foil and gently melt the chocolate in a very low oven (I use the simmering oven of my Aga). Alternatively melt the chocolate in a glass bowl over a pan of hot water, making sure the bowl doesn't touch the water (safest way) spread on foil and leave to set in fridge.step 3
Meanwhile, melt butter and sugar in a saucepan or a bowl in the microwave.step 4
Remove from heat and add beaten egg, cocoa and booze. If you do not like Tia Maria, try brandy, sherry or another liqueur.step 5
Add biscuits, nuts, cherries and dried fruit.step 6
Spread mixture over hardened chocolate and level with the back of spoon.step 7
Gently melt remaining chocolate (in bowl in microwave or over a pan of hot water as before) and spread on top of the mixture and level.step 8
Leave to go cold in the fridge then cut into fingers.step 9
Keeps beautifully! (If you can leave it alone!)
