What you Need and How to Do It!

Base
400g pack of digestive biscuits
5oz butter or margarine
2 tbsp caster sugar
4 tbsp golden syrup
3 tbsp cocoa powder (drinking chocolate)
1 tsp vanilla extract

Middle
1lb of icing sugar
A few drops of green colouring
1 tsp peppermint essence
Water

Topping
150g chocolate – either milk or dark or mix of both

Use a 10 x 8 inch or 9 inch square tin loose bottom tin

Method

Line your tin with grease proof paper.

Base
Place the biscuits in a large food bag and crush with a rolling pin until it resembles breadcrumbs.

In a large saucepan, melt together the butter, sugar, golden syrup, cocoa and vanilla extract and over a medium heat. Once melted, pour in the biscuit crumbs and mix thoroughly together. Pour this mix into the prepared tin, pressing down firmly and leave to set firm.

Middle
Place the icing sugar into a large bowl and mix together with water and a teaspoon of peppermint essence and a few drops of green colouring (adding a little water at a time) to make a thick paste,. Spread over the base evenly and leave to set until very firm.

Top
Melt 150g of chocolate and spread over the icing layer evenly, leaving until set.

Once set, remove from tin and cut into 18 squares

Alternative – swap peppermint for orange zest/essence and orange colouring for a Chocolate Orange Stuff!