Giant Rolo - cooking recipe

Ingredients

250 g butter
250 ml pot cream
750 g sugar
10 (200 g) chocolate candy bars

Preparation

Melt the butter, cream and sugar with a dash of water in a very large pan.
Cook till soft toffee stage.
Pour the soft toffee into your mould i.e. clean plant pot.
Set in fridge for a while.
When set, position soft toffee centrally in a big mould.
Engulf soft toffee in \"molten chocolate\".
Place creation in chiller.
Release the mould and behold a giant rolo!