2 Boxes (18 cookies) CHOCO LEIBNIZ DARK cookies, broken up
1/2 cupWhole almonds roughly chopped
2 tspSea salt
1Line a baking sheet with foil.
2Use a double boiler or a heat-proof bowl over a pot of simmering water and place two-thirds of the Choco Leibniz pieces into the top half of the double boiler or the bowl. Melt the chocolate slowly, stirring the cookie pieces as you go. Remove from heat and stir in the remaining one-third of the pieces until they melt. Return to heat and warm for a couple of minutes more.
3Pour the melted Choco Leibniz onto a foil-lined tray, spreading evenly with a spatula until around ¼” thick. Scatter the chopped nuts and raisins over the surface, pressing down lightly. Sprinkle with sea salt.
4Chill in the fridge until firm, peel off the foil, break into pieces then serve and enjoy!