Sweets for my Sweet

sugar for my honey... or these sweet treats

I was flicking through the channels the other evening when my spidey senses tingled and my channel hopping came to a screeching halt, Annabel Langbein was busy making these thingies and of course I had to make them ASAP because my grey beard has the sweetest of sweet teeth and I just can't help myself trying something new.

The name is basically the ingredients.. Chocolate, almond, cranberry, coconut squares although chocolate thingies is much easier to say and they are even easier to make. It's a matter of crush, mix, scatter and bake!

These are best cut into small squares because they are incredibly sweet and once you read the ingredient list it will become clear...

The only difference between her original recipe is that I used Romany Creams and she used chocolate coated digestive biscuits and that I keep mine in the fridge, they're just to soft and fallaparty if you leave then at room temp.

here's how I made them;

Crush the biscuits and mix with a bit of cocoa and butter, plop into pan and level out

Scatter all the bits and bobs over

Bake, cool and slice

EAT!!

Here's the recipe:

Chocolate, Cranberry & Coconut Squares

Ingredients

270g Chocolate biscuits (I used Bakers romany creams)

200g Butter/Baking Margarine - Melted

30ml Cocoa

250ml Coconut (I used the large shaved pieces, that's what I had but you can use the fine)

100g Chocolate chunks ( either chopped dark chocolate or chips I had chips so used that)

100g Cranberries

100g Slivered Almonds

395g can full cream Condensed Milk

Method

Pre-heat the oven to 160˚C

Line a 25cm x 30cm baking tin or glass dish with baking paper

Make the base; crush the biscuits and add the melted butter/margarine and cocoa

Press onto the base of the line tin and even out to more or less the same thickness.

Sprinkle the almonds, cranberries, coconut, then the chocolate over

Drizzle the condensed milk over the whole shebang

Pop into the pre-heated oven and bake for 25 minutes .

Cool completely in the pan and cut into squares.

Cover and keep chilled in the fridge