Triple Chocolate Crunch Bars

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Triple Chocolate Crunch Bars

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    9 oz (250 g) butter, softened 1 3/4 oz (50 g) Fairtrade cocoa powder
    7 oz (200 g) caster sugar 1 3/4 oz (50 g) Fairtrade dark chocolate, chopped
    3 medium eggs, beaten 1 3/4 oz (50 g) Fairtrade milk chocolate, chopped
    7 oz (200 g) self-raising flour 1 3/4 oz (50 g) Fairtrade white chocolate, chopped


    Prep: 5 min Total: 60 min
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    • 1

      Preheat the oven to 200°C/400°F/Gas Mark 6. Grease the baking tin with butter and line with a strip of greaseproof paper.

    • 2

      Cream the butter and sugar in a bowl using an electric beater until smooth and creamy.

    • 3

      Add the beaten eggs, a little at a time, beating continuously.

    • 4

      Fold in the flour, cocoa powder, and all the chocolate, and spread into the prepared tin.

    • 5

      Bake for 20–25 minutes until the sides have set and the centre is still a little sticky. Remove, cover with foil, and allow to cool before cutting into squares.

    • 6

      Cut into eight generous slices and enjoy!

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