An easy no-bake treat combining dark chocolate with banana crisps, toasted oats, almonds and chopped dates
Line a 20cm x 20cm cake tin with greaseproof paper.
Pour the oats and almonds into a large frying pan and toast over a medium heat for a couple of minutes, until it starts to turn golden.
Roughly chop the dates
Break up the chocolate and then melt in a heat-proof bowl in the microwave in short bursts on the highest setting, or over a pan of simmering water until fully melted.
Stir in the dry ingredients until completely coated in melted chocolate. Stir in a packet and half of the banana crisps, and stir again.
Turn out into the prepared tin and flatten out to the edges to form an even layer. Dot the top with the remaining banana crisps and then pop in the fridge to chill for at least two hours until completely solid.
Lift out of the tin with the paper and cut into 12 even squares. Package up as gifts or pop in a tin to share over Christmas.
If you don't want to include nuts, simply add extra dates/oats to make up the numbers