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Chocolate marshmallow biscuit cake

My children would survive solely on this given half a chance. You can use whatever biscuits or chocolate bars you like, although ginger biscuits add a great spicy crunch.

Makes about 16 bars (v)

PREPARATION TIME

10 minutes, plus chilling

COOKING TIME

10 minutes

450g (1lb) milk chocolate, broken into pieces, or milk chocolate drops

150g (5oz) ginger nut biscuits, broken into 1cm (½in) chunks

100g (3½oz) mini marshmallows

2 x 60g Snickers bars, cut into 1cm (½in) cubes

2 x 40g Crunchie bars, cut into 1cm (½in) cubes

20cm (8in) square cake tin

* Line the base and sides of the tin with baking parchment.

* Place the chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)

* Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1–2 hours or until set, then cut into fingers or squares to serve.