Chocolate ginger & cherry crunch bars

  • Preparation time: 10
  • Total time: 10

Makes: 25

Ingredients

300g Waitrose Continental Plain Chocolate, broken into pieces

100g butter, diced

2 tbsp golden syrup

8 Belgian White Chocolate Chunk Cookies, broken into small pieces

200g box Waitrose Chocolate Ginger, halved if large

100g Waitrose LOVELife Dried Cherries

2 tbsp Heston from Waitrose Popping Candy

Method

1. Place the chocolate, butter and syrup in a pan and heat gently, stirring until melted.

2. Meanwhile, place the cookies, ginger and dried cherries in a heatproof bowl and pour over the chocolate mixture.  Mix well together then tip into a non-stick 20cm square tin. Sprinkle over the popping candy.

3. Chill for at least two hours or overnight until firm then turn out and cut into squares. Wrap or pack into gift bags

Cook’s tip

Lay a strip of greaseproof paper in the tin to make turning out easier.