Marbled Fridge Cake
Total Time: 1 Hour 15 Minutes
250 g Arnott’s Marie or Milk Coffee biscuits
150 g milk chocolate
150 g dark chocolate
100 g butter
125 g golden syrup
100 g dried apricots, roughly chopped
100 g dried cranberries
For the Topping
100g milk chocolate, melted
100g dark chocolate, melted
Lightly grease a 20 centimetre square cake tin and line with plastic wrap, leaving extra overhanging the sides.
Pulse biscuits in a food processor until roughly chopped but not too fine. Alternatively place in a sealable bag and crush with a wooden spoon or rolling pin.
Heat a saucepan of water until it is simmering. Place a heatproof bowl over simmering water and add milk and dark chocolate, butter and golden syrup. Stir until chocolate has melted.
Remove bowl from heat and stir in broken biscuit mix, cranberries and apricots.
Put mixture into the prepared cake tin, spreading evenly and levelling the top.
Make the topping by spooning melted milk and dark chocolate on top of cake and use a skewer to swirl a pattern.
Put cake in fridge for 1 hour or until the chocolate has set.
To serve, remove cake from tin and cut into 16 squares.