• 400 g rich tea biscuits
  • 225 g butter, such as Kerrygold
  • 85 g caster sugar
  • 2 eggs
  • 1 tbsp cocoa powder
  • 1 tbsp drinking chocolate
  • 100 g milk chocolate


  • STEP 1
    Break each of the biscuits into little pieces in a bowl.
  • STEP 2
    Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
  • STEP 3
    In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
  • STEP 4
    Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
  • STEP 5
    Leave the biscuits mix to set in the fridge over night.
  • STEP 6
    Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
  • STEP 7
    Once set, remove from the tin and slice into squares

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