Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate ginger & cherry crunch bars

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate ginger & cherry crunch bars

    • Preparation time: 10
    • Total time: 10

    Makes: 25


    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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars