melt the cocoa powder, butter and golden syrup together, stirring until smooth. Stir in the crushed biscuits and mix well. Tip into a lined baking tin. Spread the mint filling over the base and chill before adding the chocolate topping. Melt the chocolate and pour over the chilled mint filling.. Melt the butter in a saucepan with the sugar, cocoa powder and the beaten egg. Stir frequently until the mixture begins to thicken. 2. Add the crushed biscuits (make sure you have a some larger chunks in there) and the dried fruit and mix well. 3. Press firmly into a lined traybake tin. Place in the fridge to set. 4.

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Add the butter, cocoa powder, golden syrup and milk chocolate to a saucepan and melt together over a low heat, stirring frequently until smooth. Set aside to cool for 5 minutes. Add the crushed biscuits to the pan and stir together until completely combined. Add the Maltesers and stir again.. Instructions. Grease and line a 22x22cm square tin. Place the chocolate, golden syrup and butter in a large pan and melt over a low heat, stirring occasionally. When the mixture has melted and is smooth, remove from the heat and pour in the crushed biscuits, orange matchmakers and Terry's chocolate orange pieces.