Serves 30 thin rods
- 300 g dark chocolate
- 125 ml glazed ginger
- 125 ml glazed or candied orange peel
- 125 ml pecans, roughly chopped
- 125 ml chocolate malt balls, halved
1 Melt the chocolate in a double boiler while constantly stirring.
2 Line a baking tray of 23 cm x 33 cm with non-stick baking paper, cover the sides. Spray lightly with non-stick spray.
3 Pour the melted chocolate onto the baking sheet and shake gently to spread the chocolate evenly.
4 Sprinkle the rest of the ingredients evenly over the chocolate and let stand for 3-4 hours or overnight to set at room temperature.
5 Turn the chocolate carefully out and cut into bars. Store it in an airtight container in the refrigerator for up to two weeks – if you can hide it deep enough!
