Ingredients

• 250g
• 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

Method

Process
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.

Disclaimer:

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.

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Method