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  1. Mix together icing sugar and crushed biscuits
  2. Mix the butter and Maltesers spread
  3. Pour the wet mixture into the dry ingredients and stir until combined
  4. Squash mixture into a lined and greased baking tin and refrigerate whilst you prepare the topping
  5. Melt all of the milk and 100g of the dark chocolate in a glass bowl over a simmering pan of water
  6. Pour the melted chocolate on top of the base, then add extra toppings: melted white chocolate, melted dark chocolate, more crumbled biscuits and Maltesers (watch the video to see how to create a mesmerising pattern with the chocolate!)
  7. Refrigerate for a minimum of 1 hour

Top Tips

  • To crush the biscuits you can either use a food processor, or put into a freezer bag, seal and bash with a rolling pin.
  • The finer the biscuit crumbs the better!
  • Grease your tin with melted butter, or oil spray first, then line it with baking paper.
  • Be careful when melting the chocolate; put boiling water in a pan first and then turn the heat down to very low – so the water is simmering gently.
  • Make sure the bottom of the glass bowl isn’t touching the water when you are heating up the chocolate.
  • Don’t let any water get into your melted chocolate or it will seize – it won’t pour nicely!
  • Work quickly with the chocolate and toppings