Ingredients

• 200g milk chocolate melts
• 60g butter
• 60ml vegetable oil
• 75g caster sugar
• 2 eggs, beaten lightly
• 150g self raising flour
• 150g plain flour
• 3 x 85g Cherry Ripe bards
• 110g milk melts (extra)
• 1 tablespoon vegetable oil, extra

Instructions

1. Preheat oven to 180C
2. Line a baking tray
3. Chop (fairly finely) all of the Cherry Ripe Bars
4. Combine the original melts, butter, oil and sugar in a saucepan and melt over low heat.
5. Allow the mixture to cool down to room temp
6. Stir in the eggs, flours and 2 of the Cherry Ripe Bars
7. Roll into small balls and place on the baking tray approx. 3cm apart
8. Bake for about 15 minutes
9. Cool on the trays completely
10. Melt the extra melts and add in the extra vegetable oil
11. Spread over biscuits and top with remaining Cherry Ripe bar