Put the biscuits and crunchie bars into a freezer bag, or between two pieces of cling film and using a rolling pin roughly crush. If you don’t have a rolling pin, use an unopened tin of baked beans, tomatoes etc.
Pour the crumbs into a bowl and mix in the mini marshmallows. Stir in melted butter and then the condensed milk. Mix well and then add the melted chocolate.
Line a 13inch Deep roasting tin or a 9inch Square with cling film. Spoon the biscuit mixture into the tin and flatten with the back of a spoon. Place the cake in the fridge for 4 hours.
Remove the cake from the tin by turning it up side down. And place on a board or tray. If using a roasting tin cut the cake in half, spread a tin layer of chocolate spread over it and put then other half on top.
Cover the whole cake with ¾ of the jar of chocolate spread. Layer the chocolate fingers on all 4 sides of the cake leaving a small gap at the front for the door.
To make the roof stick 3 chocolate fingers down the middle on top of the cake cover them with some chocolate spread and repeat twice more.
Spoon a small amount of chocolate spread on each end of the Flake bars then stick one end to the chocolate fingers.
Colour 1/3 of the roll out (fondant) icing red and 1/3 green. When colouring icing use only a drop of food colouring. A little goes a long way!
Roll out the red icing onto a rectangle to make the door and stick it to the front of the cabin. Roll the green into a cone shape then snap with a small scissors to make a Christmas tree use a little royal icing to stick on silver balls.
Make the royal icing according to the instructions on the packet. Then spread all over the board to give a snowy effect.