Today I’m sharing a recpe from my mother. I have no idea where she got it from. It was probably from a magazine back in the 80s or early 90s. I remember having these in the fridge at home and I would sneakily get one out whenever no-one was aound. You see, we were’t allowed to eat between meals and so I developed a habit as a secret eater. Recently when I was back visiting my parents they made an appearance again. Being an adult, there was no secret eating this time. I happily snacked on them mid-morning, mid-afternoon, midnight… I returned to London with the recipe and actually made them. I followed the recipe exactly but there are countless variations that could be made another time – different nuts, different dried fruit or even, as my husband would prefer, no fruit or nuts but extra biscuits. I am linking them to Zero Baking Required.
Zero Baking Required is being hosted by Sarah of Maison Cupcake. Your challenge is to prepare and blog any treat which does not require baking. Both sweet and savoury entries are allowed but no baking in the oven is allowed!
Ingredients – makes 16
220g digestive biscuits
55g chopped pecans
85g sultana or raisins
1 tbsp golden syrup
85g butter or margarine
55g dark chocolate
How to Make Nut and Sultana Refrigerator Bars
- Grease an 18cm square tin or line with baking parchment.
Put the biscuits in a plastic bag and crush with a rolling pin.
Melt the syrup, butter and chocolate in a bowl over a pan of hot water.
Stir the crushed biscuits, nuts and sultanas into the chocolate.
Spoon the mixture into the tin. Smooth the top and put into the refrigerator to chill.
Before serving, remove from the fridge. Leave to sit ten minutes and then remove from tin and slice into squares.
Store in the refrigerator.