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Defrost your cherries in a sieve so that any excess liquid will drain away. Once they are fully defrosted cut them in halves.
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Crush your digestive biscuits. You can blitz them in a food processor or just put them in a food bag and bash them with a rolling pin. I used a rolling pin as this gives you some larger pieces of biscuit left in.
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Over a bain marie gently melt 200g of milk chocolate and the butter. Once fully melted stir in the crushed biscuits and chopped cherries until well combined.
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Line a dish (mine was 30cm x 15cm) with grease proof paper. Tip in the biscuit and chocolate mixture and press it down into the dish.
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Melt the other 200g of milk chocolate over a bain marie and then pour it over the biscuit mixture using a spatula to spread it out evenly over the top. Place your dish in the fridge to set. Once it is set all you have to do is slice and enjoy!