This rich, seductive chocolate bar is ridiculously easy to prepare. You can even ask the kids to make it by helping with the ingredients. I usually make this at Christmas to have an alternative nibble, to the more usual chocolate truffles. Plus, it has excellent keeping qualities. Keep it wrapped in the fridge for a month and serve when you need something extra. I usually cut it, with a sharp knife, in small pieces and then fill small bowls on the christmas table. Serve with a good brandy.

Ingredients

• 50 grams mixed peel
• 6 dried apricots, diced in small pieces
• 3 Tbs orange liquer like Cointreau or Grand Marnier (use orange juice if you are serving minors)
• 250 grams dark chocolate (the quality of the chocolate is really important here, so choose your favourite, dark chocolate bar)
• 150 grams unsalted butter
• 1 Tbs golden syrup
• 150 grams digestive biscuits (about 10)
• 70 grams unsalted hazelnuts
• 70 grams blanched and roasted almonds (160 C oven for 20 minutes)
• 40 grams pistachios

Method

In a small bowl mix the mixed peel with the apricots and orange liquer or orange juice. Leave to soak until needed.

Lne a 22cm square pan or glass bowl with two pieces of parchment paper> lay the pieces one on top of the other, leaving extra paper hanging from the sides of the pan.

In a small saucepan, melt the butter over low heat. Add the chocolate and mix until chocolate melts and mixture is smooth. Add the golden syrup, mix well and remove pan from heat.

In a large mixing bowl, crush the biscuits with your hands to uneven, small pieces. Add the nuts and mixed peel with the liquer or orange juice. Add the chocolate mixture and stir. Mix everything well together with a spatula. Press mixture into prepared pan spreading to cover the base. Cover with plastic wrap (make sure the plastic touches the chocolate mixture) and refrigerate until needed (at least one hour).

Cut with a sharp knife to whatever shape you like and serve.