For the base
- 250 g plain chocolate biscuits
- 150 g butter, melted
For the filling
- 2 tbsp brown sugar
- 80 g caster sugar
- 3 standard size mars bars, chopped into small pieces
- 20 g butter
- 300 ml double cream, lightly whipped plus 4 extra tbsp of double cream for butterscotch and chocolate sauces
- 500 g cream cheese
- 3 tsp gelatine (ripple would be perfect)
- 50 ml water
Crush the biscuits with a rolling pin or a food processor and add 150g melted butter. Mix together then press the mixture evenly over base and side of 20cm spring form tin. Cover and place in a fridge to chill.
You can now start with the filling. Lightly beat all the cheese, double cream and caster sugar. Place the gelatine in a small bowl and add water that has been warmed up. Let the gelatine dissolve and cool slightly then pour into the cheese mixture. Now fold in pieces of Mars bar. Put in a mixture aside.
In one pan combine brown sugar, 20g butter and 2 tbsp of cream, stir over a low heat until sugar dissolves, this will make a butterscotch sauce.
Take another pan and break in the ripple chocolate add 2 tbsp of cream and stir over a low heat making chocolate sauce.
Now pour half of the cheese mixture into a prepared tin that’s been chilling in the fridge. Drizzle half of the butterscotch and half of the chocolate sauce over cheese mixture and marble with a fork. Then repeat process with remaining cheese mixture and sauces. It is now ready to go into a fridge to settle and this will take 4 hours.