Chocolate & Ginger Refrigerator Squares Recipe

Introduction

These Chocolate & Ginger Refrigerator Squares combine the crunch of ginger nut biscuits with the warm spice of crystallised ginger, all bound together in a glossy chocolate mix. They make a delightful no-bake treat perfect for sharing or enjoying as a sweet snack anytime.

Ingredients

• 300g ginger nut biscuits, roughly crushed
• 140g crystallised stem ginger, finely chopped
• 300g plain chocolate
• 100g butter, diced
• 100g golden syrup

Instructions

1. Step 1: Line a 20 x 30cm tin with baking parchment.
2. Step 2: Mix the crushed biscuits with most of the chopped crystallised ginger and set aside a small amount of ginger for topping.
3. Step 3: Melt the plain chocolate, diced butter, and golden syrup together in a heatproof bowl over a pan of simmering water. Stir occasionally until the mixture is smooth and glossy.
4. Step 4: Pour the melted chocolate mixture over the biscuit and ginger mix, then stir thoroughly to combine.
5. Step 5: Tip the combined mixture into the prepared tin and sprinkle the reserved crystallised ginger on top. Lightly flatten the surface; it doesn’t need to be perfectly smooth.
6. Step 6: Chill in the refrigerator for at least 2 hours, or preferably overnight, until firm.
7. Step 7: Once set, cut into small squares and serve.

Tips & Variations

• For a nutty twist, add a handful of chopped toasted walnuts or pecans to the biscuit mixture before combining with the chocolate.
• If you prefer a sweeter chocolate, substitute plain chocolate with milk chocolate.
• Use golden syrup alternatives like honey or maple syrup for a different flavor profile.

Storage

Store these refrigerator squares in an airtight container in the fridge for up to one week. They also freeze well for up to one month. Keep them chilled until you’re ready to serve or transport, to prevent melting and maintain their firm texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit?

Yes, you can substitute ginger nut biscuits with digestive biscuits or shortbread for a different texture and flavor, but the ginger flavor will be less pronounced.

Do I have to use crystallised stem ginger?

Crystallised stem ginger adds a pleasant spicy sweetness, but you could substitute with finely chopped candied ginger or even a small amount of ground ginger if needed, though the texture and intensity will differ.

Chocolate & Ginger Refrigerator Squares Recipe

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★★★★★

4.9 from 85 reviews

• Author: Noah
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: Approximately 24 small squares 1x

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Description

Delicious no-bake chocolate and ginger refrigerator squares combining crunchy ginger nut biscuits with warming crystallised ginger, all bound together in a smooth, glossy chocolate, butter, and golden syrup mixture. Perfect for a make-ahead treat that keeps well in the fridge or freezer.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 300g ginger nut biscuits, roughly crushed
• 140g crystallised stem ginger, finely chopped (reserve a small amount for topping)

Chocolate Mixture

• 300g plain chocolate
• 100g butter, diced
• 100g golden syrup

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Instructions

1. Prepare the tin: Line a 20 x 30cm baking tin with baking parchment to prevent sticking and make removal easier.
2. Mix biscuits and ginger: Combine the roughly crushed ginger nut biscuits with most of the finely chopped crystallised ginger, reserving a small portion for the topping. Set this mixture aside.
3. Melt chocolate mixture: In a heatproof bowl set over a pan of simmering water (double boiler), melt the plain chocolate, diced butter, and golden syrup together. Stir occasionally until the mixture is smooth and glossy, ensuring a well-blended and silky texture.
4. Combine all ingredients: Pour the melted chocolate mixture over the biscuit and ginger mix. Stir thoroughly to evenly coat all the biscuit pieces with the chocolate mixture.
5. Assemble in the tin: Tip the combined mixture into the prepared tin. Sprinkle over the reserved crystallised ginger, then lightly flatten the top with the back of a spoon or spatula. The surface does not need to be perfectly smooth.
6. Chill and set: Refrigerate the tin for at least 2 hours, or preferably overnight, until the mixture is firm and set.
7. Serve: Once set, cut into small squares and serve. Keep refrigerated until serving to prevent melting. These squares can be stored in an airtight container in the fridge for up to a week or frozen for up to a month.

Notes

• Make ahead: These squares keep well in the fridge for a week or in the freezer for up to a month.
• Keep chilled while transporting to prevent melting.
• Use plain chocolate for a balanced bittersweet flavor; milk chocolate can be substituted but will be sweeter.
• Ensure the ginger is finely chopped to distribute flavor evenly.
• Use a double boiler method to gently melt chocolate to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting time)
• Category: Dessert
• Method: No-Cook
• Cuisine: British

Keywords: chocolate ginger squares, no bake dessert, refrigerator squares, ginger nut biscuits, crystallised ginger, make ahead sweet