White chocolate cookies & cream rocky road

the best no-bake cake ever! once you start nibbling, you won’t be able to stop!

SERVES 20 PREP 30 MINS Plus chilling COOK 5 MINS

✱ 400g white chocolate, broken

into squares ✱ 3tbsp golden syrup ✱ 125g butter ✱ 100g marshmallows, chopped ✱ 200g oreo cookies, crushed For the topping ✱ 200g white chocolate, broken

into squares ✱ 1tbsp sunflower oil

✱ Chopped marshmallows ✱ white chocolate easter egg, smashed into pieces, chocolate mini eggs, mini oreo cookies 1 Line a 28 x 18cm shallow cake tin with a double layer of cling film, pressing it down as smoothly as possible. Put the chocolate, syrup and butter in a heatproof bowl over a pan of simmering water, leave for 5 mins, stirring occasionally until melted.

2 Stir in the marshmallows and crushed oreo cookies, tip into the lined tin and spread evenly. chill for 1 hour until firm.

3 For the topping, melt the white chocolate with the sunflower oil and stir until smooth. Pour over the marshmallow and biscuit layer and spread to cover. While the chocolate is still soft, scatter with pieces of marshmallow, white chocolate easter egg, mini eggs and mini oreo cookies. chill until firm. Remove from the tin and cut into 20 pieces. per serving: 419 cals, 25g fat (14g saturated), 44g carbohydrates