- 1 x 150g packet Fox’s Chocolate Viennese Melts
- 200g/7oz ground almonds
- 225g/8oz good-quality plain chocolate, roughly broken into pieces
- 2 tbsp dark rum
- 50g/2oz unsalted butter
- 2 tbsp golden syrup
- Icing sugar for dusting
- Strawberries to serve
Place the chocolate, rum, butter and golden syrup in a pan and heat gently until melted, stirring occasionally. Pour over the biscuit mix and stir until well combined.
Transfer the mixture to either a loose-bottomed rectangular tin (35x11cm/14x41⁄2in) or a 20cm/8in springform tin. Level the top and place in the fridge for at least one hour. When ready to serve, cut into 2.5cm/1in-wide finger slices or thin wedges and serve lightly dusted with icing sugar and with fresh strawberries on the side.