- 1 1/4 cups of nuts (almonds, macadamia, walnuts or pecans)
- 1/2 cup (4 ounces) chopped dark chocolate
- 1/4 cup butter
- 11/4 cup (4 ounces) of chopped shortbread, digestives, or other type of butter cookie/biscuit
Chop nuts and cookies into small 1/2 (approximate) pieces
Melt chocolate and butter on stovetop over a bain marie until melted but not boiling, or melt in the microwave.
Stir in nuts and cookie pieces. Press mixture into a parchment-lined 8-inch cake pan, or line a cupcake tray with 10 to 12 liners. Chill, and, if using a cake pan, break or cut into pieces before serving.
If desired, feel free to personalize this by adding dried fruit (a traditional ingredient). Or, for a real American spin on the recipe, use honey-roasted peanuts and graham cracker crumbs.