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"This is delicious and so easy as doesn't even need an oven. All the work is in the measuring. It\u2019s also good as it stays fresh for a good few days in air tight tin.\r\n\r\nMelt butter, sugar, milk and golden syrup over gentle heat in a large saucepan. Once the sugar has dissolved, add cocoa, drinking chocolate and half of the biscuits.\r\n\r\nMix well and then add all the remaining ingredients except for the chocolate. Press the mixture into a 20cm/8 in square tin.\r\n\r\nMelt the dark chocolate over a pan of boiling water. Once done, spread it over the biscuit base and leave to set. This should make 30 small bars. Delicious!\r\n\r\nRecipe given by Denise van Outen.\r\n\r\n\r\nThis recipe appears in the Celebrity Bake Book, in aid of the Ben Kinsella Trust. Purchase your copy by clicking the link below.\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/denise-van-outens-chocolate-truffle-fudge-cake.html>