6 Double Chocolate Chip Doughlicious Cookies, cooked according to packet instructions
100 g butter
250 g Salcombe Dairy Evening Star Dark Chocolate, chopped
2 tbsp golden syrup
100 g almonds, roughly chopped
30 g mini marshmallows
80 g Salcombe Dairy White Chocolate Vanilla, finely chopped
This is a simple no-bake cake which is great for making with kids! Super simple and easy to add your favourite fillings – we add our Double Chocolate Cookies, chopped almonds and mini marshmallows to the sensational Salcombe Dairy chocolate – before popping in the fridge to set.
Line a 7 in | 18 cm square tin with cling film.
Melt the butter, dark chocolate and golden syrup in a heatproof bowl set over a pan of barely simmering water, stirring all the time so the mix doesn’t overheat, until completely melted. Carefully remove the bowl from the heat and leave to cool for 5 minutes.
Crumble the cookies into a bowl, you want to have fairly small pieces. Add the chopped almonds and marshmallows, alongside the chopped white chocolate. Mix well. Stir in the melted chocolate and mix until combined and all the fillings are covered.
Spoon into the prepared tin and press down firmly with the back of a spoon. Leave to cool. Chill in the fridge for 4 hours or until set.
Turn out onto a plate, remove the cling film and cut into squares see tip.
The best way to cut this is with a sharp knife that has been dipped in hot water and then wiped dry. The heat of the knife will help it to glide through.