No-Bake Chocolate & Biscoff Fridge Cake Bites

Method

1. First, transfer the biscuits to the middle of a tea towel, hold the edges closed then bash the biscuits with a rolling pin until mostly broken up. Set the crushed biscuits to one side for later. Next, line the base and sides of a 20cm square cake tin with baking paper.
2. Pour a little water in a saucepan over a medium heat. Place a large bowl on top so that it sits in the lip of the saucepan without touching the water. Add the chocolate, margarine, maple syrup and vanilla to the bowl and stir regularly until the chocolate has fully melted, then remove the bowl from the heat. 
3. Add the crushed biscuits, raisins, hazelnuts and marshmallows to the bowl, and stir until fully combined. Transfer the mixture to the cake tin and smooth out with the back of a spatula. Leave the mixture to cool until it reaches room temperature, then refrigerate it for 2 hours or until the chocolate is completely set.
4. Cut the cake into 16 squares and enjoy with a cup of tea!