400g (14oz) Bournville chocolate, broken into squares
Directions
Step 1
Put the butter (or olive spread), golden syrup and cocoa in a bowl. Melt in a 900W microwave on HIGH for 20sec or until melted (or melt in a pan on a very low heat). Mix everything together.
Step 2
Remove the mixture from the heat and stir in the crushed biscuits. Mix together well until thoroughly coated in the cocoa mixture, crushing down any large pieces of digestive biscuit as you do so.
Step 3
Spoon the mixture into a greased 26x16.5cm (10x6½in) rectangular tin. Cool, cover and chill for 30min.
Step 4
Put the chocolate in a bowl and melt in a 900W microwave on High for 1min 40sec or over a pan of simmering water. Stir once, pour the chocolate over the biscuit base, then put the tin in the fridge for 30min or until the topping has set. Cut in half lengthways, then cut each section into 10 slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
