½ cup cream
15 ¾ oz dark chocolate, chopped
4 ½ oz butter, chopped
8 oz store bought shortbread biscuits(but I used Oreos), chopped
Recipe
Place cream, chocolate and butter in a saucepan over low heat and stir until melted and combined. Place biscuits in a mixing bowl and pour over two thirds of the chocolate mixture, and stir to coat. Spoon into a 12 ½ x 2 ¾ x 3 inch) bar tin lined with non-stick paper. I personally used a 4 ½ inch diameter spring from pan instead. Pour remaining chocolate mixture over and tap tin to remove any bubbles. Refrigerate for 3 hours or until set. To serve, remove from tin, dust with cocoa(if desired) and cut into slices(I did wedges). Makes 16.