I was going to call this ‘the best’ or ‘the easiest’ but then I thought a) that was going to be controversial and b) I’m not sure whether this is a dessert or a cake or more of a snacky treat type of thing?
So I’m just going to give you the recipe and you can make your own mind up!
It’s super easy to do and is great for getting the kids involved. My two love bashing up the biscuits and measuring out the golden syrup.
115 grams of butter (use the proper stuff rather than margarine as marg is too soft)
55 grams of drinking chocolate – or use a mix of hot chocolate and cocoa, don’t use all cocoa though as it gets too strong
15 grams of golden syrup (yes it’s fine to use the squeezy stuff)
Put all of these ingredients in a bowl and melt together – I zap them for one minute in a microwave and stir until the butter has melted in. You need to get to a liquid consistency with no big lumps.
230 grams of biscuits – bashed up, I like to get to quite fine crumbs but larger pieces is fine
Tip the biscuits into the melted butter mixture and stir well so that all the biscuits are covered.
Press the mixture into a square shallow tin, which has been lined with greaseproof paper. Press it down so that everything sticks together.
Melt some chocolate and pour over the top of the biscuit layer. I use 200g of milk chocolate which gives a good covering, but you could use more if you want a thicker layer. Again I melted the broken up chocolate in the microwave for 30 secs to 1 minute.
Chill it in the fridge for at least a couple of hours and then you’re good to go. It can be a bit chunky to cut up, I use a long carving knife so that I can slice all the way through in one go.
What’s brilliant about this recipe is that you can tailor it to whatever takes your fancy. Our family favourite is to use ginger snaps as the biscuits, but we also like using a combination of plain digestives and Maltesers. Just make sure you keep an eye on the mass of the biscuits rather than doing it by weight, or it won’t all stick together.
You could also try adding in nuts or dried fruit or mini marshmallows or sweets, either to the biscuit layer or the chocolate topping.