A simple no-bake fridge cake.
Ingredients
400g milk chocolate, broken into pieces
225g butter, cubed, plus extra for greasing
6 tbsp golden syrup
75g dark chocolate, broken into pieces
500g digestive biscuits, roughly crushed to small pieces
4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces.
Method
Grease and line a 30x23cm (12x9in) traybake tin with baking paper.
Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.
Place the dark chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for two hours until firm.
Slice into 24 slices to serve
Author: Ros
Author of What's On and Life In The Kitchen!