Crispy Chocolate Fridge Cake Recipe
Introduction
Crispy chocolate fridge cake is a no-bake treat that combines rich dark chocolate with crunchy biscuits and rice Krispies for a delightful texture. It’s easy to make and perfect for satisfying chocolate cravings without turning on the oven.
Ingredients
- 300g dark chocolate, broken into chunks
- 100g butter, diced
- 140g golden syrup
- 1 tsp vanilla extract
- 200g biscuits, roughly chopped
- 100g sultanas
- 85g Rice Krispies
- 100-140g mini eggs (optional)
- 50g white chocolate, melted
Instructions
- Step 1: Line a 20 x 30cm tin with baking parchment to prepare for the mixture.
- Step 2: Melt the dark chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth and glossy.
- Step 3: Remove from heat and stir in the vanilla extract, then add the chopped biscuits, sultanas, and Rice Krispies. Mix well until everything is thoroughly coated in the chocolate mixture.
- Step 4: Transfer the mixture into the prepared tin and flatten it gently with the back of a spoon to create an even surface.
- Step 5: If using, press mini eggs into the top of the mixture for extra crunch and color.
- Step 6: Place the tin in the fridge and chill until the cake is firm and set, about 2-3 hours.
- Step 7: Once set, drizzle the melted white chocolate over the top and return to the fridge to set again before cutting into chunks.
Tips & Variations
- Swap sultanas for dried cranberries or chopped dried apricots for a different fruity twist.
- Try using milk chocolate instead of dark chocolate for a sweeter flavor.
- To make it nutty, add chopped nuts like hazelnuts or almonds to the mixture.
- Press colorful candy-coated chocolates or sprinkles on top for a festive touch.
Storage
Store the fridge cake in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it for up to 2 months; thaw in the fridge before serving. Enjoy it chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of biscuits?
Yes, use any plain or lightly flavored biscuits like digestives, graham crackers, or even ginger snaps to suit your taste.
Do I have to use golden syrup?
Golden syrup adds sweetness and a sticky texture, but you can substitute with honey or light corn syrup if unavailable, though the flavor will vary slightly.
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Crispy Chocolate Fridge Cake Recipe
- Total Time: 3 hours 25 minutes
- Yield: Approximately 20–24 pieces 1x
Description
This Crispy Chocolate Fridge Cake combines rich dark chocolate with buttery golden syrup and crunchy biscuits for a delightful no-bake treat. Enhanced with sultanas and Rice Krispies for texture and optional mini eggs for festive charm, this easy-to-make fridge cake sets in the refrigerator, making it a perfect indulgent snack or dessert without the need for baking.
Ingredients
Chocolate Mixture
- 300g dark chocolate, broken into chunks
- 100g butter, diced
- 140g golden syrup
- 1 tsp vanilla extract
Mix-Ins
- 200g biscuits, roughly chopped
- 100g sultanas
- 85g Rice Krispies
Optional Decoration
- 100–140g mini eggs (optional)
- 50g white chocolate, melted
Instructions
- Prepare the tin: Line a 20 x 30 cm tin with baking parchment to prevent the cake from sticking and to make removal easier once set.
- Melt chocolate mixture: In a heatproof bowl set over a pan of simmering water, gently melt together the dark chocolate, diced butter, and golden syrup, stirring occasionally until smooth, glossy, and fully combined.
- Add flavors and mix-ins: Stir in the vanilla extract, then fold through the roughly chopped biscuits, sultanas, and Rice Krispies until everything is evenly coated in the chocolate mixture.
- Set the cake: Transfer the mixture into the prepared tin and flatten it down firmly using the back of a spoon, ensuring an even layer. Press in mini eggs evenly on top if using, for added texture and visual appeal.
- Chill to set: Place the tin in the fridge and leave until the mixture is completely set and firm, usually about 2-3 hours.
- Decorate and serve: Once set, drizzle the melted white chocolate all over the top of the cake. Return it to the fridge to allow the drizzle to firm up before cutting into chunks to serve.
Notes
- You can substitute sultanas with raisins or dried cranberries if preferred.
- For a nutty twist, add chopped nuts like hazelnuts or almonds into the mixture.
- Store leftover fridge cake in an airtight container in the fridge for up to one week.
- Mini eggs are optional but add a nice festive touch and extra crunch.
- Ensure the bowl does not touch the simmering water to avoid overheating the chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: fridge cake, no bake dessert, chocolate cake, crispy chocolate, easy dessert, biscuit cake, holiday treats
