This chocolate biscuit cake is a crowd pleaser. I’m yet to meet someone who doesn’t like it. It’s so simple to make and ideal to share with friends and family as an edible gift.
I carried out some market research with my gal pals on the topic of marshmallows and there’s a real marmite response to these. Some people love them. Some people hate them. Therefore, I’ve left marshmallows out of this recipe as I think that’s a safer bet.
Hope you enjoy!
300g milk chocolate
1 tin (397g) condensed milk
300g Digestive biscuits, broken
100g Rich Tea biscuits, broken
10 mini crunchie bars, chopped
10 mini bags of M&M’s
100g white chocolate, to decorate
Line a 7×11″ cake tin with a double layer of cling film.
Melt the chocolate and butter in a large mixing bowl over a saucepan of barely simmering water.
Stir in the condensed milk until combined and fudgy.
Remove the mixing bowl from the heat and stir in the biscuits and chocolates, reserving some for decorating if desired.
Press firmly into the prepared cake tin and chill in the fridge for 15 mins before pouring over the white chocolate, melted. Sprinkle over any remaining chocolates and allow to set overnight before cutting into desired shape and size.