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Chocolate fridge cake bars

A crunchy treat that requires no baking.


  • 400 g unsalted butter

  • 200 ml golden syrup

  • 100 g cocoa powder

  • 800 g digestive biscuits, broken into small chunks

  • 200 g raisins

  • a 33 x 23 x 5-cm baking tray, lined with greaseproof paper

Makes about 12 portions


Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.

Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed. Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it.

Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.


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