200g dark cooking chocolate, coarsely chopped
250ml thickened cream
200g Marie biscuits, coarsely chopped
300g dried figs, coarsely chopped
150g goji berries
1 cup unsalted macadamias, roasted, roughly chopped
Line a 16cm x 26cm slab pan with non-stick baking paper, allowing sides to overhang.
Combine the chocolate and cream in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth.
Add the biscuit, figs, craisins, goji berries and macadamias to the chocolate mixture and stir until well combined. Spoon into prepared tray and use the back of a spoon to press the mixture into the pan and smooth the surface.
Place in the fridge for 4-5 hours to chill or until firm. Cut into squares to serve.