Decadent choc orange slice

1. Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above the edge on the two long sides.
   
   
2. Place biscuits into a food processor and process until fine crumbs form.
   Melt 90g butter and add to processor. Pulse to combine. Press firmly into pan.
   
   
3. In a medium saucepan, combine dark chocolate, cream, liqueur and zest. Stir over low heat for 2-3 minutes, until melted and smooth. Cool for 10 minutes. Pour over base and chill for 30 minutes or until just set.
   
   
4. Combine milk chocolate and remaining butter in a microwave-safe bowl. Cook on high (100%) power for 1-2 minutes, stirring every 30 seconds until smooth.
   
   
5. Pour over chilled base and top with candied orange segments. Chill for
   3 hours or until firm. Cut into 12 squares (see tip). Store in an airtight container in the fridge.

• This slice is quite rich, so you may prefer to make the squares smaller and reduce the size of each piece of candied orange to a garnish. It could easily be cut into 24 squares.