- STEP 1
Cover a 25x30cm tin in tin foil with it falling over the edges so you can easily pull it out the tin.
- STEP 2
Melt the chocolate and butter over a ban marie on a low heat, continuously stirring until smooth.
- STEP 3
Crush up the digestives in a sandwich bag with a rolling pin. Leave some of the digestives in big chunks and smash some into tiny pieces. Break up half of the malteasers and leave the other half whole.
- STEP 4
Slowly add the biscuits and malteasers to the chocolate and butter, mixing as you go making sure all its all coated by the chocolate mixture. if you think there is too much of the dry ingredients, either melt more chocolate to add or don't add all of the biscuits.
- STEP 5
Once all mixed in, pour into the prepared tin and press down so it is all flat and so it has filled the tin. Leave to set in the fridge for 30 mins or on the side.
- STEP 6
For the topping, melt the milk chocolate and white chocolate separately. Crush up the malteasers but leave some whole or in big chunks.
- STEP 7
Pour the milk chocolate all over the top of the tin and cover all it all. Then drizzle over the white chocolate and use a cocktail stick to marble it in. Then sprinkle over the malteasers.
- STEP 8
Leave to set in the fridge for at least an hour. Then pull it out of the tin and cut into 6x4 into 24 pieces or smaller/bigger depending on what you would prefer.
- STEP 9
Store in a container on the side or in the fridge depending on how warm your kitchen is.