Sticky Fingers


To make these treats you will need a heavy-bottomed saucepan and a shallow baking tray. A swiss roll tin would do fine, but remember that you are going to be cutting the fingers up in the tin, so don’t use a precious, non-stick tin. Alternatively, you can line the tin with foil and just lift the whole thing out to chop on a board!

Recipe: Sticky Fingers

Summary: Delicious, sticky little treats


  • 4oz (110g) Tomor
  • 4oz (110g) granulated sugar
  • 4oz (110g) chopped dates
  • 4oz (110g) chopped glacĂ© cherries
  • at least a cup of rice crispies. The precise amount will vary, so keep the box handy.
  • about one bar of good plain chocolate. This will also vary depending on how thick you make the crispy bit and therefore how big the top surface is


  1. Put the Tomor in your heavy-bottomed saucepan and melt it gently over the heat.
  2. When it has melted, stir in the sugar and the dates.
  3. Keep stirring until the mixture is all mushy.
  4. Add the chopped cherries and stir in.
  5. Pour in the crispies and stir until all the lovely sticky stuff covers them fairly evenly. You may have to add another handful of crispies to stop the whole thing looking very soggy. It should be fairly firm in the end.
  6. Tip the mixture into the baking tin and leave it in a cool place to set.
  7. When the base has completely set (usually the next day), melt the chocolate and spread it over the top. Leave to set again.

    Set and ready for slicing

    Set and ready for slicing

  8. When the chocolate is completely set, which always takes longer than you would like, slice up the sticky fingers into… well, fingers.

Quick Notes

Sticky fingers keep in an airtight tin for several days… if they get the chance!

Diet type: Dairy Free

Number of servings (yield): about 20

Meal type: snack

Culinary tradition: English

Microformatting by hRecipe.

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