I was sifting through the ever-growing pile of recipes that I snip out of various magazines and I came across this really simple recipe which I found in Sainsbury’s Magazine last year.
It’s incredibly easy and the only cooking involved is melting some chocolate and butter but the result is lots of very tasty little squares of gingery, chocolatey goodness that make the perfect after dinner treat.
Ginger, Honeycomb and Pecan Chocolate Squares
150g unsalted butter – cubed
4 tablespoons runny honey
400g milk or dark chocolate – broken into squares
100g pecan nuts – roughly chopped
100g crystallised stem ginger – roughly chopped
2 Crunchie bars – roughly chopped
1. In a small non-stick pan place the butter, chocolate and honey and melt them together over a low heat until you have a smooth mixture. Remove from the heat, pour the mixture into a bowl and leave to cool until it’s at room temperature.
2. When the chocolate has cooled a little stir in all of the chopped ingredients and mix well.
3. Tip the mixture into a greased 18cm shallow-sided square tin. Press down firmly then cover with cling film and place in the fridge to set.
4. Once set, cut into approx 30 squares. Store in an air tight container in the fridge.