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Ingredients - 150g unsalted butter 300g rolled oats 150g light brown sugar 150g tbsp golden syrup 200g Kinder chocolate, melted 50g white chocolate, melted Handful of chopped kinder pieces Directions - Preheat your oven to 160 degrees fan and line an 8x8” square dish. In a saucepan over a medium heat melt together the butter, sugar and golden syrup. Once melted take off the heat and mix in the oats. Pour the mixture into the square dish and spread out evenly. Bake in the oven for 20-25 minutes or until golden brown. Once baked, take out of the oven and leave to cool down. Melt the kinder and white chocolate separately. Pour the kinder chocolate over the flapjack and spread out evenly. Put blobs of the white chocolate on top and swirl to create a marbled effect. Place the Kinder pieces on top. Put in the fridge to set for a few hours or overnight. Cut into squares once set. Enjoy!

Ingredients - (Cake batter): 200g self raising flour 200g golden caster sugar 100ml whole milk 200g unsalted butter 100g biscoff spread 3 large eggs A pinch of salt 1 tsp vanilla extract (Buttercream): 150g unsalted butter 300g icing sugar 100g white chocolate, melted (Decoration): 50g biscoff spread, melted 8 lotus biscuits Equipment needed - Loaf tin: https://amzn.to/3tpOAbl Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate links. This means I make a small commission when you purchase through my link. Directions - Preheat your oven to 160 degrees fan. Cream together the butter and sugar until smooth and well combined. Add in the eggs and mix until combined. Add in the milk, vanilla flavouring, biscoff spread, flour and salt. Mix to combine. Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted. Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting. Using an electric mixer mix together the butter, white chocolate and icing sugar until smooth. Either pipe or spread the buttercream on top of the cake. Drizzle with biscoff spread and decorate with lotus biscuits. Serve and enjoy!

Ingredients - 150g granulated sugar 100g light brown sugar 160g unsalted butter, melted 80g plain flour 2 large eggs 25g cocoa powder 1 tsp vanilla extract 100g dark chocolate, melted 250g Milkybar buttons Equipment - 8x8” square dish - https://amzn.to/3vn7FvE Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Directions - Preheat your oven to 160 degrees fan and line an 8x8” square dish with baking paper. In the microwave melt together your dark chocolate and butter. Add in the sugar, eggs and vanilla extract. Mix until combined. Add the flour and cocoa powder and mix until a smooth batter forms. Fold in your Milkybar chocolate and pour the brownie batter into the square tin. Smooth out evenly using the back of a spoon. Bake in the oven for 25-30 mins and then leave aside to cool fully before removing from the tin. If you like, place the tin in the fridge for a few hours to make the brownies extra fudgy! Once the brownie has set, cut it into squares and serve. Enjoy!

Ingredients - 275g plain flour 120g unsalted butter 175g light brown sugar 1 medium egg 1 tsp vanilla extract 1/2 tsp bicarbonate of soda A pinch of salt 300g Caramilk & white chocolate chunks Instructions - In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg and vanilla extract. Mix to combine. Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough. Fold in the Caramilk and white chocolate so they are well distributed throughout. Roll the cookie dough into 12 even balls. I weighed mine out to be approximately 85g each. Place the balls in the fridge for 30 minutes - 1 hour to firm up. In the meantime, preheat your oven to 170 degrees fan. Once firm, place on a tray lined with parchment paper. I usually do 5 per tray. Push down gently on the dough balls to help them spread out. Bake in the oven for 10-12 minutes or until golden brown. Take out of the oven and allow to cool on the side. If you wish, place a chunk of Caramilk chocolate on top and drizzle with melted biscoff spread. Serve and enjoy!

Ingredients - (Cake batter): 300g self raising flour 200g golden caster sugar 150ml whole milk 120g unsalted butter 3 medium eggs A pinch of salt 1 tsp salted caramel extract (Buttercream): 150g unsalted butter 300g icing sugar 100g Caramilk, melted Equipment needed - Loaf tin: https://amzn.to/3tpOAbl Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate links. This means I make a small commission when you purchase through my link. Directions - Preheat your oven to 160 degrees fan. Cream together the butter and sugar until smooth and well combined. Add in the eggs and mix until combined. Add in the milk, salted caramel flavouring, flour and salt. Mix to combine. Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted. Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting. Using an electric mixer mix together the butter, Caramilk chocolate and icing sugar until smooth. Either pipe or spread the buttercream on top of the cake. Decorate with Caramilk chocolate pieces. Serve and enjoy!

Ingredients - (Cake): 3 medium eggs 90g granulated sugar 80g plain flour 2 tbsp cocoa powder 1 tsp vanilla extract 1/2 tsp baking powder A pinch of salt (Filling): 240 ml double cream 65 g icing sugar 1 tsp vanilla extract A pinch of salt (Buttercream): 110 g room temperature butter 220g icing sugar 50g milk chocolate, melted 30g cocoa powder 1 tsp vanilla extract 4 tbsp double cream or milk A pinch of salt (Decoration): Handful of Magic Stars 2 chopped milkyway bars Equipment needed - Swiss roll tray (I use this one: https://amzn.to/3pX4gBD) Disclaimer: Some links I provide may be affiliate links. As an Amazon associate, this means I make a small commission when you purchase something through the links I provide. You do not have to use them. Directions - Preheat the oven to 180 degrees fan and grease your Swiss roll tin. Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy. In a separate bowl whisk the flour, cocoa powder, salt and baking powder together. Sift this onto the egg mixture and add the vanilla. Fold in gently and then pour into the Swiss roll tin. Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 10-12 minutes. Once the cake has baked, place it on the side. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on. In the meantime, make your cream. Using an electric mixer whisk together the double cream, icing sugar, vanilla extract and salt until stiff peaks form. Once the cake has cooled down, unroll it and spread the filling over it using the back of a spoon. Roll the cake back into a log and place seam side down on a tray. Set in the fridge whilst you make your buttercream. To make the buttercream, beat together the butter, icing sugar and cocoa powder until smooth. Add in the vanilla, double cream, melted chocolate and salt. Mix to combine. When you want to serve your cake, trim the ends and decorate with the buttercream. Place the magic stars and chopped milkybar pieces on top. Serve and enjoy!

Ingredients - 400g full fat cream cheese 250g biscoff biscuits, crushed 200ml double cream 85g melted butter 200g Caramilk chocolate, melted 50g icing sugar 1 tsp vanilla extract Equipment needed - 8” round tin - https://amzn.to/3tFkf81 For whipped cream: Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Instructions - In a blender blitz your Biscoff biscuits until a fine crumb. Pour in your melted butter and blitz together until it reaches a wet sand consistency. Pour into a greased and lined 8” round tin and spread out until flat and even. In a bowl whisk together your cream cheese, vanilla and icing sugar. Pour in your double cream and whisk until thick and creamy. Add in 100g of melted Caramilk chocolate and mix into the batter. Pour the cheesecake into the tin and spread out until flat and even. Pour the remaining caramilk on top. Place the cheesecake to set in the fridge for 8 hours or overnight. Once set, decorate your cheesecake with whipped cream and a Caramilk piece. Serve and enjoy!

Ingredients - 300g plain flour 125g granulated sugar 125g golden caster sugar 180g unsalted butter; melted 2 medium eggs and 1 yolk 1 tsp vanilla extract A pinch of salt 150g Milkybar cookies n cream bites 100g Milkybar chocolate chunks 100g Oreos, chopped Instructions - Preheat your oven to 170 degrees fan and line a 9” square pan with baking paper. Melt your butter in the microwave and then mix in your brown sugar until well combined. Add the vanilla extract, eggs and egg yolk. Mix until combined. Fold in the flour, salt, Oreos and chocolate pieces until a smooth batter forks. Pour the batter into the square tin and bake in the oven for 20-25 minutes or until it has a slight wobble. Set aside to cool completely. If you want a Fudgy texture then place the blondies in the fridge for a few hours. Once cooled, cut into squares and serve. Enjoy!

Ingredients - 500ml double cream 397g condensed milk 25g cocoa powder 150g magic stars Equipment needed - 2lb loaf tin: https://amzn.to/3tpOAbl Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Instructions - In a bowl mix together the condensed milk and cocoa powder. In a separate bowl, whisk the double cream until soft peaks form. It’s easier to do this separate from the condensed milk to avoid splitting Fold the cream into the condensed milk mixture and then fold in the magic stars. Store the ice cream in a 2lb loaf tin or something of similar shape and place in the freezer for at least 6 hours to set. Once set, serve and enjoy!

Ingredients - 400g full fat cream cheese 250g digestives, crushed 200ml double cream 85g melted butter 150g Cadbury milk chocolate, melted 100g caramel sauce 50g icing sugar 1 tsp vanilla extract Handful of caramel nibbles Equipment needed - 8” round tin - https://amzn.to/3tFkf81 For whipped cream: Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Instructions - In a blender blitz your digestive biscuits until a fine crumb. Pour in your melted butter and blitz together until it reaches a wet sand consistency. Pour into a greased and lined 8” round tin and spread out until flat and even. In a bowl whisk together your cream cheese, vanilla and icing sugar. Add in your melted Cadbury chocolate and mix until smooth. Pour in your double cream and whisk until thick and creamy. Pour the cheesecake into the tin and spread out until flat and even. Pour your caramel sauce on top and swirl throughout the batter using a knife or skewer. Place the cheesecake to set in the fridge for 8 hours or overnight. Once set, decorate your cheesecake with whipped cream and a caramel nibble Serve and enjoy!

Ingredients - 175g unsalted butter 200g granulated sugar 275g plain flour 75ml whole milk 3 medium eggs 3 tbsp cocoa powder 2 tsp baking powder 1 tsp vanilla extract (Buttercream) - 150g unsalted butter 300g icing sugar 50g cocoa powder 1 tsp vanilla extract Equipment needed - Loaf tin: https://amzn.to/3tpOAbl Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate link. This means that I make a small commission when you purchase something through my links. Instructions - Preheat your oven to 160 degrees fan and line your loaf tin with parchment paper. In a bowl whisk together the butter and sugar until pale and fluffy. Add the eggs one by one until just combined and then mix in the vanilla. Add in your flour, milk and baking powder. Mix until combined. Split the cake batter equally between two bowls. Add the cocoa powder to one of the bowls and mix until combined. In your loaf tin alternate between scooping the vanilla and chocolate cake batter. I did it the way a chess board looks - so a blob of vanilla next to a blob of chocolate. Once you’ve placed all the cake batter into the tin, using a skewer or sharp knife create a zig zag motion from top to bottom twice to create a marbled effect in the batter. Bake in the oven for 50-60 minutes or until a knife comes out clean when inserted. Once baked leave aside to cool fully and move onto making the buttercream. In a bowl beat together the butter, icing sugar, vanilla and cocoa powder until smooth. Either pipe or spread the buttercream onto your cooled loaf cake and top with as many Maltesers as you like. Serve and enjoy!

Ingredients - (Biscuit layer): 300g lotus biscuits, crushed 100g unsalted butter, melted (Caramel): 80g unsalted butter 90g light brown sugar 397g can of condensed milk (Topping): 250g biscoff spread 100g Milkybar chocolate Chopped lotus biscuits Handful of Milkybar buttons Equipment needed - 8x8” square dish - https://amzn.to/3pQLrPz Disclaimer - Some links I provide may be affiliate links. This means I make a small commission if you purchase something through my links. Thank you for your support! Directions - Preheat your oven to 160 degrees fan and line an 8” square dish with baking paper. To make the biscuits layer: Melt the butter in the microwave and mix together with your crushed biscuits. Put the biscuits into the lined 8” pan and push down so it‘s even. Move on to making the caramel. To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel. Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat back to low and keep stirring continuously for about 5-10 minutes. Pour the hot caramel over the cookie bar and leave to cool in the fridge for about an hour or until firm to the touch. For the topping, melt the Biscoff spread and white chocolate in the microwave. Pour over the cold caramel. Place the biscuits pieces and a few Milkybar buttons on the top and leave to set in the fridge for at least 2 hours. Once set, cut into squares. Serve and enjoy!