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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