You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut.
- 200g/7oz butter, cut into pieces
- 200g/7oz milk chocolate, chopped
- 200g/7oz dark chocolate, chopped
- 200g/7oz golden syrup
- 100g/3½oz pecan nuts, toasted
- 2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped
- 200g/7oz malted milk biscuits, roughly chopped
- 1 tsp sea salt flakes
Line a 20x30cm/8x12in baking tray with baking paper.
Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes.
Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces.
Chocolate biscuit cake