This year my workplace has started hosting breakfast club once per month. This is a lovely way to get people into the office in an era where we mainly work from home. It’s great to get us mingling with each other and to catch up with colleagues who we don’t see often.
Contrary to what you might think, my contribution to breakfast club is always less about “nutritious start to the day” and more about “we all need a little chocolate in our day”. This month (November) I used up some of the leftover Halloween chocolate bars. The biscuit cake itself is a classic rocky road, inspired by an Easy Food recipe from a few editions back. I then topped with mini chocolate bars, e.g. Bounty, Mars, Milky Way, Snickers and Lion.
Hope you enjoy!
300g milk chocolate
100g Mars bar, chopped
3 tbsp golden syrup
270g Digestive biscuits
100g dark chocolate Digestive biscuits
Variety of mini bars for decoration
Line a 7″ cake tin with greaseproof paper.
In the microwave or over a pan of barely simmering water, melt together the chocolate, Mars bars, butter and golden syrup.
While the chocolate mixture is melting, bash up the Digestive biscuits and chop the mini bars.
When the chocolate mixture is melted and smooth, mix in the biscuits.
Top with pieces of mini chocolate bars and set in the fridge overnight before cutting into twenty pieces.