No-bake pecan fudge cake

Use gluten-free biscuits if preferred.

Ingredients

250 g	Digestive biscuits, or Super Wine biscuits, or something similar (Main)
100 g	Butter, diced
150 g	Dark chocolate, broken into pieces
150 g	Milk chocolate, broken into pieces
½ cup	Golden syrup
¾ cup	Pecans, coarsely chopped
½ cup	Dried cranberries
100 g	Pitted prunes, coarsely chopped

Directions

1. Line a 20cm x 24cm slice pan with waxed or baking paper.
2. Break the biscuits into small pieces.
3. Place the butter, chocolate and golden syrup in a large microwave-proof bowl. Cover and cook on 75 per cent power for 2 minutes or until just melted. Remove and stir well.
4. Stir in the biscuits, pecans, dried cranberries and prunes. Spoon the mixture into the lined pan. Press down with the base of a glass until even.
5. Refrigerate until set. Slice into squares.