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    6 oz. butter
    1 tbsp. corn syrup
    1 1/2 tbsp. honey
    1/3 c. cocoa powder
    2/3 c. raisins
    12 oz. mixed cookies, crushed (I usually use graham crackers but others make a nice variation - ginger snaps for example)
    1/2 c. Rice Krispies
    2/3 c. chocolate chips for topping

    Grease well a 7 to 8 inch square tin. Put butter/butter, syrup, honey, cocoa, and raisins in a pan. Heat gently until butter has melted (or melt in microwave at half power in a glass bowl). Stir in crushed cookies and Rice Krispies. Press into greased tin with the back of a spoon. Leave to set in refrigerator. Melt chocolate chips and spread over cake. When cool, cut into squares or fingers. (This is a wonderful recipe as there are endless variations and additions - coconut, rum essence, grated orange peel, etc. etc.). Omit Rice Krispies for a different more fudgy texture - you think of more variations!




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