Ingredients

Steps

• Line a 20cm shallow square tin with cling film leaving an overhang.
• Crush the biscuits into pieces using a rolling pin inside a plastic bag.
• Melt the chocolate, butter, and syrup in a bowl over simmering water.
• Remove from heat and stir in the biscuits, apricots, raisins, and pecans.
• Spoon the mixture into the tin and press down with a potato masher.
• Chill the mixture in the fridge for 2 hours until set.
• Remove the cake from the tin, peel off film, and cut into 12 squares.