Keep the kids entertained during the school holidays with this delicious no-cook recipe. Your little helpers will love getting involved, bashing the biscuits and mixing all that lovely chocolate.
Lightly grease a 20cm (8in) square shallow tin and line with clingfilm, leaving extra hanging over the sides.
Put the biscuits into a plastic food bag then bash into pieces using a rolling pin. Kids will love helping you bash the biscuits. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted.
Remove the bowl from the heat and stir in the broken biscuits, apricots and sultanas. Spoon the mixture into the tin and level the surface. Kids can help you with all of these stages, mixing, tipping and pressing it down will all be fun.
To make the topping, spoon dollops of the melted milk and dark chocolate on top of the cake and then swirl with a skewer to make a pattern. Chill in the fridge for 1 hour or until the chocolate has set. Turn out the cake, peel off the clingfilm and cut into 16 squares.
Tip: This delicious sweet treat will keep for 1 week in a sealed container in the fridge.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.