Chocolate Marshmallow Biscuit Cake

Choc-a-block with Ginger nut chunks, mini marshmallows, honeycomb and chocolate, these no bake treats are sure to be a hit!

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[jaw_highlight]Ingredients[/jaw_highlight]

  • 450g (1lb) Cadbury Dairy Milk Fairtrade milk chocolate, broken into pieces
  • 150g (5oz) ginger nut biscuits, broken into 1cm (½in) chunks
  • 100g (3 ½ oz) mini marshmallows
  • 2 x 40g Cadbury Crunchie bars, cut into 1cm (½ in) chunks
  • 20cm (8in) square cake tin

[jaw_highlight]Method[/jaw_highlight]

  1. Line the base and sides of a 20cm square cake tin with baking parchment.
  2. Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to 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.)
  3. 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.

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Recipe by Rachel Allen. Shared by Cadbury

To give you some different ways of supporting Fairtrade , bestselling TV chef and author of Home Cooking, Rachel Allen has cooked up some tasty recipes using yummy Cadbury Dairy Milk Fairtrade milk chocolate for you to try at home.
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