Easter Chocolate Biscuit Cake Squares

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Easter Chocolate Biscuit Cake Squares

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Use up leftover chocolate from Easter in this easy no-bake chocolate biscuit cake filled with digestives, rich tea biscuits and Maltesers.

Ingredients

  • 280g unsalted butter
  • 150ml condensed milk
  • 100g good quality dark chocolate, roughly broken
  • 150g milk chocolate eggs and good quality milk chocolate, roughly broken
  • 200g digestive biscuits, broken into small pieces
  • 150g rich tea biscuits, broken into small pieces
  • 120g Maltesers To decorate, shards of chocolate eggs, mini eggs, creme or caramel eggs, etc.

Instructions

  1. Line a 23cm/9inch or 25cm/10inch square baking tin or ceramic dish with parchment paper.
  2. Combine butter, condensed milk and chocolates in a medium sized saucepan. Melt over medium low heat, stirring occasionally, until completely smooth. Remove from heat.
  3. Combine digestives and rich tea biscuits in a large bowl. Pour melted chocolate mixture over biscuits and stir together until everything is coated. Mix in Maltesers.
  4. Pour mixture into prepared dish and spread out evenly, pressing the surface down firmly to remove any air pockets. Decorate surface with broken bits of chocolate eggs or other Easter treats.
  5. Cover with clingfilm and refrigerate until firm, about 1 hour.
  6. Once set, remove from dish and cut into 9 dessert size squares or 18 treat size pieces using a sharp knife, cleaning the blade after each cut.
  7. Store squares in an airtight container in the fridge for up to 2 weeks.
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