CHOCOLATE CRUNCH

      Title: CHOCOLATE CRUNCH
  Categories: Biscuits
       Yield: 12 Servings
  
       4 oz Plain or Milk Chocolate
       4 oz White Chocolate
       4 oz Butter
       4 fl Whipping Cream
       2 oz Chopped nuts
       4 oz Chopped Dates
       8 oz Rich Tea Biscuits
  
   Line the base of an 18cm (7in) loose-bottomed deep flan tin or round
   cake tin with non-stick baking parchment.
   
   Break the chocolate into small pieces. Place the plain or milk in one
   bowl and the white in another. Add 2 ounces of butter to each.
   
   Stand bowls over pans of hot water. Leave until chocolate and butter
   have melted, stirring occasionally.
   
   Place bowls on work surface and stir half the cream, nuts, dates and
   coarsely crushed biscuits into each.
   
   Spoon the darker mixture into the tin and spread level with the back
   of a spoon, pushing the mixture down into the corners. Top wih the
   white mixture.
   
   Cover with foil or cling film and chill until set. Remove from tin and
   serve cut into slices.
   
   Source: Woman's Realm
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