(*) for a round baking tray, about 30 cm ø, greased Melt butter in a wide frying pan, add chocolate, stir until melted, cool slightly. Mix in remaining ingredients. Pour the mixture into the prepared baking tray, spread to a thickness of about 1 1/2 cm. Leave to cool for about an hour.
Cut into rhomboids about 3cm in size, remove from baking tray.
Shelf life: in a well-sealed tin about 1 week.
Tip: Use better chocolate – the more delicious the result!
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