Who doesn’t love a good bit of baking? Cookies, cupcakes, cakes, you name it, I’ll give it a go. Sadly with work being as busy as it is at the moment, I haven’t had a huge amount of time to spend whipping up tasty treats in the kitchen. While my waistline rejoices at this news, I really do wish I had more free time to indulge my inner Mary Berry.

Lucky for me, G came up with the perfect compromise: a quick, speedy, no-bake baking recipe that results in a delicious rocky road-style biscuit cake that can be customised with all manner of flavours and fun to suit the muncher.

The whole process takes around 15 minutes to make with an added two or so hours cooling time in the fridge to make it all set. Easy peasy…



2 x milk chocolate bars

1 x dark chocolate bar

1 x white chocolate bar (to drizzle on top)

10-12 digestive biscuits, crushed

2tsps honey or golden syrup

Mini marshmallows

Assorted toppings and fillings

Cooking instructions

Melt the milk and dark chocolate over a low heat, being careful not to let it burn. Mix together the biscuit crumbs, mini marshmallows and  your chosen toppings (we went for dried raspberries and fudge chunks) in a separate bowl. Keep back a small amount of topping to use for decoration at the end of the recipe.

When the chocolate is fully melted, mix it thoroughly with the biscuity toppings, making sure that the toppings are completely covered with chocolate. Spoon into trays and pack down until flat.

Melt the white chocolate over a low heat and drizzle over the finished fridge cakes, before adding a sprinkling of your chosen toppings. Allow to cool and then pop in the fridge for 2-3 hours, leaving them to completely cool and harden.

Cut up into pieces, serve and enjoy!


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