All your ingredients

All your ingredients

Crush the digestive biscuits into a large glass bowl

Slowly melt the butter in a pan

Once melted pour butter onto the crushed biscuits and stir well

Put the mix in an 8" tin or rubber cake mould and pat down

Place in fridge

Put double cream and toblerone in large saucepan and slowly simmer till melted

Place pan to one side for 20 mins to cool

Once cooled down, tip the melted chocolate on to the biscuit mix

Place back into fridge for at least two hours to set

Once set grate a couple of bars of small milky bars

And sprinkle on top of cake

ENJOY Credit (and complaints) to Clare P

A cut of what's left

  • 450.0g Toblerone
  • 300.0ml Double cream
  • 170.0g Digestive biscuits
  • 85.0g Butter
  • 2.0 Milkybars