Chocolate Raisin Tray Bake
Category : FOOD
Makes 12 large or 24 small pieces, preparation time 20 minutes plus chilling
- 300g rich tea biscuits
- 125g butter, cut into small cubes
- 1 cup (240ml) sweetened condensed milk
- Scant 1½ cups (200g) raisins
- 180g milk chocolate, broken into pieces
How to Prepare
- Grease a 35 x 25cm (14 x 10in) baking tray and line with greaseproof paper.
2. Put the biscuits in a food processor and process to fine rubble. Alternatively, put them in a freezer bag and seal, ensuring that you remove any air, then bash with a rolling pin to crush.
3. Place a large saucepan over a low heat, then add the butter and condensed milk and stir until melted and well combined.
4. Add the crushed biscuits to the pan along with the raisins, then stir together until well combined. Pour the mixture into your prepared tray, pressing it down to a flat, even layer. Set aside.
5. Place the chocolate in a heat-proof bowl over a pan of barely simmering water and stir until melted. Pour the chocolate over the mixture in the tin and use a palette knife to create a thin, even layer covering the top of the Raisin Slice. Transfer to the fridge for 2–3 hours, until the mixture has firmed up and the chocolate has fully set.
6. Remove from the fridge and set aside for 20 minutes or so to allow the chocolate to soften slightly, then slice into pieces of your desired size.
7. The slices are now ready to serve and can be kept in an airtight container for up to a week.