Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth. Take off the heat and allow to cool for about 10 minutes. Next, stir in the crushed rich tea biscuits, marshmallows and Maltesers mixing well until well mixed. Pour the mixture into a 20cm round spring release tin lined with greaseproof paper and even out. Chill the cake in the fridge for an hour for the chocolate to harden before serving.

Serves 12

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