- milk arrowroot biscuits
- 1/2 cup raisins
- 2 tablespoons butter, melted
- 4 tablespoons rum
- 150g dark chocolate melted
- 20g kremelta, melted
- 250g dark chocolate, melted for dipping
together the biscuits and raisins in a food processor. Add butter, rum and
150g melted chocolate, mix to combine.
Roll into small balls and dip into 250g melted chocolate mixed with kremelta.
Place on a tray lined with baking paper and refrigerate to set.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.