Ingredients
500g premium dark cooking chocolate, chopped
½ cup golden syrup
150g unsalted butter, chopped
3 x 50g Violet Crumble chocolate bars, chopped
250g packet Scotch Finger biscuits, broken
1½ cups chopped walnuts
Method
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Lightly grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
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Place chocolate, syrup and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove and cool.
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Add chocolate bars, biscuits and walnuts to chocolate mixture. Stir to combine. Spoon into prepared pan. Smooth over lightly, leaving jagged, rough edges on surface. Refrigerate overnight, or until set.
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To serve, lift slice from pan. Place on a chopping board. Cut into pieces.
