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Chocolate Fridge Cake

This fun chocolatey recipe is not only a great way to enjoy our completely moreish biscuits, but it's extremely easy, too. Once the butter and chocolate are melted, there's absolutely no cooking needed, so it's a great recipe for young children to get involved in. Make it more exciting by sprinkling in small handfuls of your favourite treats - dried fruits, nuts, marshmallows and honeycomb all work great.

  • Preparation time:
    20
    min(s)
  • Cooking time:
    0
    min(s)
  • Servings:
    12

What you'll need

  • 70g dried fruit, pecans, marshmallows or honeycomb - optional
  • 50g glace cherries
  • 150g golden syrup
  • 250g of your favourite biscuits
  • 100g Netherend Farm Organic Unsalted butter
  • 300g dark chocolate

How to make

  1. Start by lining a medium-sized, shallow cake tin with cling film, leaving a few inches of the film to hang over each side.
  2. Put your favourite biscuits into a plastic or parchment food bag, and roughly crush them using the end of a rolling pin.
  3. In a saucepan, melt the butter and chocolate on a low heat on the stove, and stir in the golden syrup until the mixture is smooth and thick.
  4. Once melted, remove the pan from the stove and simply fold in the broken biscuits along with any extra treats you’d like.
  5. Carefully pour the mixture into the cake tin, and level the surface with the back of a spoon.
  6. Leave the mixture to cool in the tin for half an hour, then fold over the remaining cling film and place in the fridge for 2 hours to set.
  7. Once set, remove the cling film, cut the cake into slices or squares, and enjoy!

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