1 1/2 cups (3 sticks) margarine or unsalted butter, cut into bits
10 ounces unsweetened chocolate, cut into bits
10 ounces semisweet chocolate, cut into bits
9 ounces golden syrup or light corn syrup, available at specialty-food stores
10 ounces tea biscuits, such as graham crackers or butter cookies, ground (about 2 1/2 cups)
6 ounces golden raisins
5 ounces glaceed cherries, chopped
5 ounces chopped nuts, such as walnuts, pecans, or almonds
In a saucepan set over moderate heat, combine the butter, chocolates, and golden syrup. Heat the mixture, stirring, until the chocolate is just melted. Remove from the heat.
In a large bowl, combine the biscuit crumbs with the golden raisins, cherries, and nuts, then toss the mixture until the fruit is completely coated with the crumbs. Add the chocolate and stir the mixture until combined well.
Spray a jelly-roll pan with vegetable-cooking spray and pour the chocolate mixture into the pan. Smoothing it into an even layer.
Chill for at least 2 hours or until hard, then cut into squares.
