Chocolate Biscuit Cake

A total childhood favourite. My brother and I used to love making this with our mum during school holidays.  

Makes: 20 mini squares, or 10 bigger ones

Ingredients:

180g milk chocolate

100g butter

2 tbsps golden syrup

60g mini marshmallows

12 digestive biscuits

100g desiccated coconut

X1 packed malteasers (37g)

Topping:

1 tbsps desiccated coconut

90g milk chocolate

90g white chocolate

Method:

Line a baking tray with grease proof paper.

Melt the milk chocolate, butter, half the mini mallows and golden syrup in a non stick pan over a low heat.

Bash the digestive biscuits and malteasers using the back of a rolling pin - this is great stress reliever. Stir in the desiccated coconut and remaining mallows.

Once the chocolaty mixture is all melty, pour over the dry ingredients. Mix until all the dry ingredient are coated. Have a quick taste just to make sure it’s all ok. Maybe have two tastes just to be double sure.

Transfer the mixture into a lined baking tray and press down firmly. Leave in the fridge to set.

Once cool, melt the remaining white and milk chocolate in separate bowls and pour over the biscuits cake. I like drizzling the white chocolate with a spoon to create the marble effect. Sprinkle with desiccated coconut and return to the fridge for at least 2 hours.

Cut into mini squares, dust with icing sugar and enjoy.