Chocolate Biscuit Millionaire Cake

Chocolate biscuit cake Millionaire Bites

5 from 2 votes
Course Dessert
Cuisine Irish
Servings 10


For the Base

  • 60 g butter softened.
  • 160 g milk and dark chocolate broken into chunks
  • 1 tbsp honey
  • 100 g digestive biscuit crushed
  • 25 g marshmallow
  • 50 g sweets your favourite

For the caramel

  • 200 g tinned caramel condensed milk
  • 100 g butter
  • 60 g caster sugar

For the topping

  • 100 g milk chocolate chopped into small pieces
  • 100 g white chocolate chopped into small pieces
  • 200 g coloured Easter eggs


  • Line a 20cm tart tin or a cake/ ceramic tray with cling film or parchment paper.
  • Then, prepare the biscuit cake base. In a bowl, over a saucepan of simmering water, melt the butter, milk and dark chocolate with honey. Once melted, combine. Remove from the heat and add the crushed biscuits and marshmallow and sweets.
  • Press the mixture into your desired tray or tin and flatten with a spatula to smooth the base. Transfer to the fridge and allow to set for 5-10 minutes.
  • Meanwhile, prepare the caramel base. In a saucepan, over low heat first. Whisk in the butter, caster sugar and caramel condensed milk. once melted simmer over medium heat for 3-4 minutes, constantly stirring to avoid scorching in the pan. Remove from the heat, let it settle for a minute and pour the mixture evenly over the chocolate biscuit base.
  • Let it set and cool for 3-4 hours preferably in the fridge.
  • Once cooled, time to finish and create the top chocolate layer.
  • Melt the milk and white chocolate in separate bowls, set over a saucepan of simmering water.
  • Once melted remove from the heat and let the chocolate settle for a minute.
  • remove the chocolate biscuit and caramel from the fridge.
  • Spread quickly the milk chocolate and drizzle the white chocolate to give a marble effect. Dot with mini coloured chocolate easter egg or your favourite sweets.
  • Set aside in the fridge for a further 20 -30 minutes until the chocolate has cooled completely.
  • Cut into 2-3cm finger or squares and let everyone enjoy a few pieces.
  • It will store for a few days at room temperature in a tight container or a few weeks in the fridge if it can last that long!
Keyword afternoon tea, chocolate, Dessert, Kevin Dundon, sweet

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