(Makes 16 squares)
For the squares:
- 100g unsalted butter
- 200g milk chocolate
- 3 tbsp golden syrup
- 225g digestive biscuits, roughly crushed
- 225g chocolate honeycomb balls, roughly chopped
For the decoration:
- 100g chocolate honeycomb balls, roughly chopped
- 50g digestive biscuits, roughly chopped
- 50g white chocolate
- 50g milk chocolate
Line a square 20cm x 20cm tin with greaseproof paper.
In a medium pan placed over a gentle heat, melt together the butter, chocolate and syrup. Stir the mixture continuously as it begins to melt. Once it is smooth and everything combined, remove from the heat and place to one side.
Using a sharp knife, roughly cut the honeycomb balls and digestive biscuits so you have nice chunky pieces. Add these to the cooled chocolate mixture and stir to combine. Pour the mixture into your lined square tin, press down with a metal spoon so you have a smooth and even surface and then place in the fridge to chill and set.
To decorate, melt the milk and white chocolate separately. Spread a layer of melted milk chocolate over the surface of the chilled fridge cake – this will act like a glue! Sprinkle the chopped honeycomb balls and digestives over the top. Then, using either a teaspoon or paper cornet made from greaseproof paper, drizzle alternate lines of melted white and milk chocolate over the top.
Using a sharp knife, cut into squares and serve.