Karen’s chocolate and honeycomb crunch fridge cake

Method

• Line a 20cm shallow dish with a double layer of cling film with extra cling film hanging over the sides
• Smash the biscuits into pieces using a rolling pin
• Gently melt and stir the chocolate, butter and syrup in a bowl over a pan of simmering water
• Remove the bowl from the heat and mix in the broken biscuits
• Spoon the mixture into the dish and leave to cool for a few minutes
• Put the chocolate honeycomb into a food bag, and crush it with a rolling pin
• Sprinkle the crushed honeycomb onto the top of the cake, and push down gently with the back of a spoon
• When it’s cool, put the cake in the fridge for a few hours to set
• Use the cling film to lift the cake out of the dish and cut into slices
• Keep in the fridge until it’s all eaten!