Instructions

1. Line a square 20cm (8inch) tin with two layers of clingfilm, set aside.
2. Combine the dark and milk chocolate with the butter and condense milk in a medium sized saucepan and melt over a medium low heat, stirring occasionally to make sure the chocolate doesn’t burn. Remove from heat once completely smooth.
3. Toss together the biscuit pieces with the dried cranberries and glacé cherries in a large bowl.
4. Pour about 125ml of the chocolate mixture into the bottom of the prepared tin and spread it out evenly with a spatula, making sure to get the mixture into the corners. Reserve about 125ml of the chocolate mixture and pour the rest into the bowl with the dry ingredients. Mix until everything is coated with the chocolate mixture.
5. Tip the mixture into the tin and spread out evenly, pressing the surface down firmly with a spatula or large metal spoon to compress the mixture and remove any air pockets. Pour the reserved chocolate mixture over the top and spread out evenly with a spatula. Refrigerate until firm, about an hour.
6. In the meantime, place the white chocolate in a small heatproof bowl. Heat the cream in a small saucepan over medium high heat until it starts to bubble around the edges. Remove from heat and pour over the chocolate. Leave to stand for about a minute, then stir with a spatula to combine the chocolate and cream and the mixture is completely smooth. If there are still a few lumps of chocolate in the mixture after stirring for 3-5 minutes, place the bowl over a saucepan of steaming water and stir until no lumps remain.
7. Leave at room temperature to firm up. You can speed up the process by chilling the mixture in the fridge, but keep an eye on it, stirring often, so that it doesn’t firm up too much. It just needs to be cooled enough so that it can be drizzled or piped and not spread.
8. To finish, remove the set chocolate biscuit cake from the tin and peel off the clingfilm. Place on a clean tray or cutting board.
9. Fill a piping bag with the white chocolate mixture and snip the very end off, about 2-3mm. You can also use a freezer bag. (Test that the little bits of berry can be piped through the opening, you may need to trim a bit more off the bag if the tip gets clogged up). Pipe half of the white chocolate mixture onto the surface of the chocolate biscuit cake randomly in one direction, then the other half of the mixture randomly at a 90° to the first lines. (Optional, sprinkle the top with Valentines themed sprinkles). Return to the fridge for about an hour to set.
10. Once the top has set, cut into 12 dessert size squares of 18 treat size pieces using a sharp knife, cleaning the blade after each cut. You can also use a shaped cookie cutter to stamp out shapes. Store treats in an airtight container in the fridge for up to 2 weeks.