300g pack chocolate
100g Pure Irish Creamery Butter
2 tbsp Manuka Honey
250g Broken Biscuits – Digestive/Rich Tea
75g Sultanas (optional)
50g Mini Marshmallows
Line a 20cm (8”) square baking tin with a double layer of cling film.
Put the choc bloc, butter and honey in a heatproof bowl and place over a small saucepan of simmering water (do not allow the water to touch the base of the bowl).
Stir occasionally until melted.
Stir in the biscuits, Malteasers and sultanas.
Use the back of a spoon to press the mixture into the baking tin.
Scatter over the mini marshmallows and press lightly into the top.
Cover and refrigerate until set.
To serve, turn out of the tin, remove the cling film and cut the cake into small squares.