White Chocolate & Raspberry Slices
@bohobaker
12
20 minutes
These irresistible slices are made with our Thursday Cottage White Chocolate Spread, layered with juicy fresh raspberries for the perfect balance.
Ingredients
Base
- 225g digestive biscuits
- 100g butter, melted
Filling
- 250g Thursday Cottage White Chocolate Spread
- 100g fresh raspberries
Directions
Line an 8-inch square tin with greaseproof paper or cling film.
Blitz the biscuits into crumbs and mix with the melted butter.
Press firmly into the tin and chill for 20 minutes.
Spread the Thursday Cottage White Chocolate Spread over the chilled base.
Press the raspberries gently into the filling.
Melt the white chocolate in a heatproof dish suspended over a pan of simmering water and pour over the top.
Scatter with a pinch of flaky sea salt and pop the tin back in the fridge.
Chill until firm before slicing.
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