Chocolate fridge cake bars
Total time:(including refridgerating time)
Skill level: Easy peasy
There's no baking involved in this rocky-road type chocolate fridge bars. Just stir in all your favourite ingredients like raisins and biscuits, pop in the fridge and it's done
- 200g milk chocolate
- 100g dark chocolate
- Rind of half an orange
- 4tbsp golden syrup
- 175g butter
- 175g digestive biscuits
- 125g raisins
- 100g glace cherries, washed, dried, quartered
- 75g dried apricots, finely chopped
- Handful of flaked almonds or chopped hazelnuts (optional)
- 8in/20.5cm shallow cake tin
Add some good muesli or rice crispies, large bits of crumbled meringue or chopped marshmallow if you like
- Break up the chocolate. Tip it into a heatproof bowl. Add the rind, syrup and butter. Sit it into the top of a pan of gently simmering water, keeping the base of the bowl clear of the water. Leave to melt slowly, without stirring.
- Tip the biscuits into a freezer bag or similar. Bash into multi-sized bits with your fist or a rolling pin. Tip into a second bowl. Add the dried fruit, cherries, nuts.
- Remove the melted chocolate from the heat. Stir till smooth. Pour into the biscuit and fruit mix. Stir briefly till well coated.
- Line a shallow cake or brownie tin with clingfilm: Lay two bits of clingfilm across in a cross shape then mould it down to fit the base, corners, sides, bringing it up over the rim. Get it as smooth as you can.
- Tip the cake mixture in and spread it gently until even. Leave to cool then put it in the fridge. It should be ready to in 2 hours.
- Remove the cake from the tin: Pull on the film, or run a sharp knife between it and the tin or press the base up to release. Turn the cake out onto a plate or board if you want. Cut as much as you need into small squares. Sit these into cake or sweet cases for a posh tea party or just get stuck in.