Chocolate Fingers

Instructions

1. Crush the biscuits either in a food processor or in a polythene bag with a rolling pin. You need the pieces to be very small, though not necessarily all powder.
2. In a large heavy-bottomed saucepan, melt the spread and chocolate together. This requires great care to prevent it from burning. I tend to hold the pan a little above the heat and keep stirring fairly vigorously with a wooden spoon. When both are fully melted and blended, remove from the heat.
3. Add the dairy-free condensed milk and stir it in thoroughly.
4. Add the raisins and stir, then tip in the biscuit crumbs. Carefully stir in until evenly distributed.
5. Tip into a greased 12″ / 30cm by 8½” / 21cm baking tray and level out with the back of the wooden spoon.
6. Leave overnight either in the fridge or a very cool room to set.
7. Melt the chocolate for the topping in a bain marie. Make sure that the bowl does not touch the hot water in the saucepan. Cover the mixture in the tray with an even layer of melted chocolate and leave to set in a cool room. Putting it in the fridge at this stage can make the chocolate go cloudy.
8. When set, slice into pieces about 2″ / 5cm by 1″ / 2.5cm. It is very rich, so you don’t want it in large pieces.