Easter Chocolate Crunchies

INGREDIENTS

280g plain chocolate
100g butter
80g crunchies (honeycomb chocolate bars)
80g digestive biscuits
100g white chocolate
grease proof paper (wax paper)

METHOD

First off, place the crunchies and the white chocolate in the
fridge to get brittle, then give them a few taps with a rolling
pin or mallet to crack them into smallish pieces and set aside.

Melt the butter in a pot over a medium to low heat, and add the
plain chocolate broken up and allow to melt, stirring constantly.
Remove from the heat ad allow to cool.

Add the pieces of broken up chocolate bars and and biscuits, stir
gently to combine evenly.

Place a large sheet of baking paper on your kitchen counter and
spoon out the mixture into a log shape about 30cm long along the
middle of the sheet.

Roll the paper over the chocolate log and twist the ends until
the log is quite tight and a nice round shape.

Place in the fridge for about 2 hours until set, then remove the
paper and cut into slices about 1cm thick.

Eat your heart out!

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