A mouth-watering dessert for Summer.


Prep Time: 15 min
Serves: 6-8

  • 110g butter 
  • 300g (200g +100g) dark chocolate, chopped
  • 140g milk chocolate, chopped
  • 3 tbsp honey 
  • 225g digestive biscuits
  • 110g glacé cherries
  • 150g Maltesers, or similar
  • 75g mini-marshmallows 
  • 100mlSuperValu Cream
  • 2 tbsp water


  1. Line a 23-cm round cake tin with a double layer of cling film or parchment paper.
  2. Place the butter, 200g dark chocolate, the milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
  3. When the chocolate mixture has thoroughly melted, remove from the heat. Add in the biscuits, sweets and mini-marshmallows, stir well to combine.
  4. Pour the mixture into the lined cake tin, gently pressing down to ensure the chocolate is holding firm. 
  5. Transfer to the fridge and allow to set for 2hours.
  6. When set, remove from the fridge and place on a serving dish. 
  7. In a small saucepan, bring the cream to a boil. Remove from the heat and stir in the 100g of leftover dark chocolate. Add 2tbsp of water and combine until smooth. Pour over the chocolate biscuit cake.
  8. Decorate with extra sweets and leave to set aside. It can be stored in the fridge for a few days in an airtight container. To serve, cut into small portions and enjoy!