Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10) Melted butter, to grease 1 x 250g pkt Arnott's Scotch Finger biscuits, broken into large pieces 105g (3/4 cup) dried cranberries 135g (3/4 cup) pitted dates, coarsely chopped 75g (1/2 cup) unsalted pistachio kernels 3 x 200g pkts dark cooking chocolate, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Method Grease a round 23cm (base measurement) springform pan with the butter. Line the base and side with non-stick baking paper. Combine the biscuit, dried cranberries, dates and pistachios in a large bowl. Meanwhile, place the chocolate in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 3-4 minutes or until chocolate melts. Pour chocolate over the biscuit mixture, stirring to coat. Spoon the mixture into the prepared pan. Use the back of a spoon to press the mixture into the pan and smooth the surface. Place in the fridge for 1 hour or until set. Remove from the pan and cut into slices to serve.


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