Take a moment to think about melting Mars, Twix and Whisper bars together to make a cake – now does that sound tempting or what? Chocolate bar biscuit cake does just that, then combines with marshmallows, chopped nuts and raisins to make a totally rich treat that you can slice like a biscuit.
It’s another no-bake cake, so once again the test is in waiting for what you’ve just created to set overnight in the fridge. Feel free to experiment with your own favourite chocolate bars in this recipe. What you’re aiming for is that lovely combination of smooth and rich chocolate, studded with crunch.
I like the caramel twist that the Mars and Twix bars bring to this outrageously rich dessert. There’s nothing posh about it, but there sure is plenty of pleasure. Talking of chocolate pleasure, have you ever had a go at making a chocolate martini cocktail?
- 2 Twix bars, cut into very small pieces
- 5 king size Mars bars
- 50g marshmallows
- 2 Whisper bars
- 130g butter
- 1 packet of digestive biscuits
- 65g raisins
- 65g chopped almonds or hazelnuts
- 2 eggs
- Melt the butter, the Mars bars, the whisper bars and the marshmallows very slowly together in a large pan over a very low heat.
- Put the digestive biscuits into a large clean food bag and crush them with a rolling pin to a very fine texture.
- Grease a cake or bread tin and coat the bottom and sides with some of the digestive biscuit crumbs.
- In a clean bowl, mix the remaining digestive biscuits together with the Twix pieces.
- Mix the eggs into the melted chocolate and marshmallow mix and take it off the heat. Add the biscuit and Twix mix to the melted mix, along with the raisins and chopped nuts, until well-combined.
- Transfer the mixture into the cake tin with a spatula and chill overnight in the fridge.
- When ready to serve, cut the cake into wedges with a sharp knife.
