• Rolling pin icon
    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 0 min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: Depends how you slice these, we made squares in about a 8x10inch tray which gave us about 24 small squares - they are quite rich.

Ingredients

For the cake:
  • 250g Caramel biscuits (we like Biscoff) broken into pieces
  • 500g milk chocolate
  • 150ml golden syrup
  • 100g glace cherry halves
  • 100ml canned caramel
  • 100g honey roast cashews
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Method

  • Mix together 2/3 of the broken biscuits, 2/3 of the cherry halves, 2/3 of the cashews, the caramel and the golden syrup until well combined.

  • Melt the milk chocolate, pour this over the already-combined ingredients and mix together well.

  • Pour into your lined baking tray, spread out so it's even across the tray, then top with the remaining 1/3 of biscuits, cherries and cashews.

  • Pop into the fridge for a few hours or overnight.

  • Bring to room temperature before cutting into squares and serving.