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Hummingbird Bakery chocolate fridge cake bars

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Hummingbird Bakery chocolate fridge bar
Hummingbird Bakery chocolate fridge bar
  • Makes: 12

  • Prep time:

  • Cooking time:

    (plus cooling time overnight in the fridge)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The Hummingbird Bakery's choccy fridge cake bars are a crunchy treat that don't need baking! Make them in advance and store in the fridge for a sugar fix

Ingredients

  • 400g unsalted butter
  • 200ml golden syrup
  • 100g cocoa powder
  • 800g digestive biscuits, broken into small chunks
  • 200g raisins
  • 33 x 23 x 5-cm baking tray, lined with greaseproof paper

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Method

  1. Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
  2. Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
  3. Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more.
  4. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.
This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

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