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Chocolate Crunch

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      Title: CHOCOLATE CRUNCH
 Categories: Biscuits
      Yield: 12 Servings
 
      4 oz Plain or Milk Chocolate
      4 oz White Chocolate
      4 oz Butter
      4 fl Whipping Cream
      2 oz Chopped nuts
      4 oz Chopped Dates
      8 oz Rich Tea Biscuits
 
  Line the base of an 18cm (7in) loose-bottomed deep flan tin or round
  cake tin with non-stick 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
 
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