Chocolate and ginger squares

Ingredients

• MEVALIA Frollini cookies, crushed 150 g
• crystalized stem ginger, finely diced 70 g
• MEVALIA Chocotino/ Vitabite 150 g
• butter, melted 50 g
• Golden Syrup 50 g

Preparation

1. Line a small tin with baking parchment, mix the MEVALIA biscuits with most of the ginger (save a little for decoration).
2. Melt the MEVALIA Chocotino in a Bain Marie by placing a large bowl over a pan of boiling water, don’t let the boiling water touch the bowl and stir in the MEVALIA Chocotino, until melted.
3. Melt the butter in a saucepan and add the Golden Syrup, mix until glossy.
4. Combine the butter and syrup mix with the melted MEVALIA Chocotino and stir well, pour the mixture over the ginger and biscuit mix and flatten the top lightly.
5. Add the rest of the ginger for decoration, leave to chill in the fridge for 3 hours until set.