I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.
This recipe is from Delia's Cakes
110g chopped toasted pecan nuts
110g ready-to-eat dried apricots, chopped small
150g porridge oats
25g Rice Krispies
25g Bran Flakes, lightly crushed
1 rounded teaspoon molasses syrup
150ml whole condensed milk
For the topping:
150g dark chocolate (minimum 70% cocoa solids), broken into small pieces
150g luxury Belgian white chocolate, broken into small pieces
First place the nuts, apricots, raisins and cereals in a bowl, then put the molasses syrup and condensed milk in a small saucepan and heat them gently until they are warmed through and blended together.
Now pour this mixture into the bowl and mix well with a wooden spoon till everything is thoroughly blended, and after that tip it into the baking tin.
Press it down evenly all over and bake in the centre of the oven for about 25 minutes until it’s golden brown.
Then remove it from the oven and let it get quite cold.
Meanwhile melt the dark and white chocolate separately in bowls set over small pans containing about 5cm of barely simmering water – the bowls shouldn’t touch the water.
They should take 5–10 minutes to melt.
Now loosen the edges of the cake and turn it out onto a board, then turn it the other way up so the smoother surface is underneath. Using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake, leaving space in between. Then do the same with the white chocolate, filling all the gaps in between.
Next take a small palette knife and, using a zig-zag motion, swirl the two chocolates together to give a marbled effect.
Then lift the board and give it a gentle tap on the work surface to create a smooth finish.
Now you need to chill the mixture in the fridge for about one hour.
Then, using a sharp knife, cut it into 15 squares.