Ingredients
Instructions
- Melt the butter and dark chocolate with the syrup in a pan.
- When melted, stir in icing sugar and cocoa.
- Be sure to sieve the cocoa and the icing sugar.
- Coarsly crush the digestive biscuits and stir into syrup mixture. Mix well.
- Press mixture into a greased tin approx 21x21x3.5cm. Leave mixture in tin and leave in the fridge for a few hours.
- When slice is properly chilled, melt the milk chocolate and spread onto the top of the slice. When milk chocolate has set, cut slice into fingers. ( Tongues )
- You should get about 25 tongues.
- Enjoy.
- Whitby Tart.