Recipe - Chocolate Crunch

4 ounce Plain or Milk Chocolate
4 ounce White Chocolate
4 ounce Butter
4 fl Whipping Cream
2 ounce Chopped nuts
4 ounce Chopped Dates
8 ounce Rich Tea Biscuits

Line the base of an 18cm (7in) loosebottomed deep flan tin or round cake
tin with nonstick baking parchment.

Break the chocolate into small pieces. Place the plain or milk in one bowl
and the white in another. Add 2 ounces of butter to each.

Stand bowls over pans of hot water. Leave until chocolate and butter have
melted, stirring occasionally.

Place bowls on work surface and stir half the cream, nuts, dates and
coarsely crushed biscuits into each.

Spoon the darker mixture into the tin and spread level with the back of a
spoon, pushing the mixture down into the corners. Top wih the white
mixture.

Cover with foil or cling film and chill until set. Remove from tin and
serve cut into slices.

Source: Woman's Realm

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini