The Monkey Tree

This recipe will make 18 - 20 portions

500g Digestive biscuits
400g Bournville chocolate
200g Whole almonds
1 teaspoon of almond essence
½ teaspoon vanilla essence

1. Break chocolate into small pieces and put in a bowl set over hot water.
2. Whilst chocolate is melting break biscuits into fine pieces, I usually leave them in their wrapper and give them a good bash with the rolling pin.  Put into a mixing bowl.
3. Chop almonds into small pieces but not quite as small as the pre-chopped available in the supermarket. Add to biscuits.
4. Add almond and vanilla essence to the melted chocolate and stir in, then pour over the biscuit and chopped almonds.
5. Place in a dish/tin and pop in the fridge to harden.