Kelly Lou Chocolate Biscuit Cake

Fri, 4 January 2019

Ingredients:

1 x 400g pack of rich tea biscuits
1 x 400g pack of digestive biscuits
575g room temperature butter
450g dark chocolate
450g milk chocolate
250ml golden syrup
Any leftover chocolates you want to use, for example Maltesers, Crunchie, Toblerone, Chocolate Orange, After Eights, Turkish Delight.

Optional (see tip!) mint extract or zest of an orange

You will need a large saucepan and a large bowl that will sit on top of the saucepan. A rectangle cake tin 8" x 13" approx. lined with parchment paper.

Method:

Place some water the saucepan and bring to a bare simmer. Create a Bain Marie by placing a large bowl on top of the saucepan. Make sure the bottom of the bowl isn't touching the water.
Gently melt the butter, chocolate and golden syrup together in the Bain Marie. Stir carefully as it is important that water doesn't get into the mix.
Once everything is melted take off the heat.
Break up the digestive and rich tea biscuits and stir them into the melted chocolate mix.
Spread some of the biscuit and chocolate mix into the lined cake tin.
Chop the chocolates (Maltesers, Crunchies etc) and spread over the biscuit mix.
Layer with some more biscuit mix and again more chocolates.
Press the mix firmly into the tin and place in a fridge to set overnight.
Once set, turn out of the tin and cut into squares or bars.
Enjoy! (these are a perfect lunchbox treat)

Tip! Add a twist by adding a few drops of mint extract and some chopped mint aero or after eights to make a mint chocolate biscuit cake or add the zest of an orange and chocolate orange pieces.