Rachel Allen's chocolate marshmallow biscuit cake recipe

1. 1

   Line the base and sides of a 20cm square cake tin with baking parchment.

2. 2

   Place the milk chocolate in a heatproof bowl set over a saucepan of hot water.

3. 3

   Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly.

4. 4

   Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature.

5. 5

   (If it's too hot, the marshmallows will melt.)

6. 6

   Stir in the remaining ingredients and press into the prepared tin.

7. 7

   Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.