Chocolate Fridge Cake

This is an exclusive recipe from my Fun, Fast & Easy Children’s Cookbook.

Recipe Saved


75g plain chocolate, broken into pieces
125g milk chocolate, broken into pieces
50g unsalted butter
100g double cream
200g Digestive biscuits, broken into small pieces
2 tbsp golden syrup
20g mini marshmallows
75g dried apricots, chopped
50g raisins
50g pecans, finely chopped
25g Rice Krispies


  1. Line a 20cm square shallow tin with clingfilm, leaving enough to hang over the sides.
  2. Place the plain and milk chocolates, the butter and cream in a fairly large, heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch
    the water. Allow to melt slowly, stirring occasionally.
  3. Remove from the heat and add the remaining ingredients to the bowl, stirring so that everything is coated in the chocolate mixture.
  4. Spoon into the prepared tin and level the surface by pressing down with a potato masher or the back of a spoon.
  5. Leave to cool in the tin, then transfer to the fridge and leave to set for 1 –2 hours.
  6. To serve, carefully lift out of the tin, then peel off the clingfilm and cut into triangles.

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