Cherry & Honey Crunch

Makes 12 slices

A deliciously moreish traybake idea using the JUVELA Gluten-Free Tea Biscuits.

ingredients:

• 4 Topic Bars, chopped
• 50g (2oz) butter
• 1tbsp honey
• 1 packet JUVELA Gluten-Free Tea Biscuits, finely crushed
• 50g (2oz) glace cherries, chopped
• 150g (6oz) white chocolate, melted

15cm (6inch) square tin

Method:

Melt the chopped Topic Bars, butter and honey in a pan over a low heat. In a large bowl, mix together the crushed biscuits and glace cherries. Pour the melted mixture over the dry ingredients and mix well. Press into the tin and cover with the melted white chocolate. Chill for 2 hours until well set. Cut into slices.