Once you master the basic recipe, you can add any ingredients you like. Today I added Crisped Rice, Sultanas and Rich Tea Biscuits. That was what I had in the cupboard. You could throw the kitchen sink at it and add any sweet or slightly savoury ingredients that you have hanging around. Favourites of ours is to include (but aren’t limited to):
- crushed digestive biscuits
- pieces of chocolate
- meringue pieces
- desiccated coconut
You can add essences or extracts to change the overall flavour such as mint, vanilla or orange.
You could press the cake mixture into any shaped tin lined with cling film and chill. Or do as I do and press it into a tray lined with cling film before slicing into bars.
This recipe makes a full baking/cookie tray of bars which when cut up will give you approximately 24 portions.
- 150g Butter
- 100g Caster Sugar (although if you’re stuck, normal sugar will do just fine)
- 50g Golden Syrup
- 2 Tablespoons Cocoa Powder
- 300g of any filling combination of your choice (see above)
Take a large, wide bottomed stainless steel saucepan with a sturdy handle, fill it with all the ingredients apart from the fillings. That means the first 4 items on the ingredients list above. Place on a medium heat on your hob.
Heat the ingredients until the sugar dissolves completely and you have a runny (hot syrup). Once dissolved, turn off the heat and pour in your fillings. Stir into the syrup until they are completely coated.
Press the mixture into your chosen container, make sure it is coated with cling film first though.
Chill for at least 1 hour before cutting.