Ingredients;
135g Butter
200g Dark Chocolate (70% cocoa)
100g Ferrero Roche bar
2/3 tsp Golden Syrup
50g Hazelnuts

Extras:
Handful Raisins
3-4 Ferrero Roche balls

Method:
Grease and line a baking tin (18”) with baking paper.

In a large saucepan and on low heat melt the 135g butter with 2/3 tsp of golden syrup, set aside, and add in the chopped chocolate stirring occasionally until fully melted and smooth.

Once cooled slightly, add in the hazelnuts, Ferrero bar (chopped), Ferrero balls cut in half, and raisins into a bowl. Pour the chocolate on top and mix it around.

Tip the mixture into the lined baking tin, and spread it out to the corners.

Chill for at least 2hrs. Cut into bar size squares.
Serve and Enjoy!