Chocolate Fridge Cake Bars

This treat is a beast of no-bake proportions and an absolute sinch (does anything actually say that anymore?) to whip. Just crush, mush, stir and you have yourself an irresistable indulgence. Something so liberating about not having to turn the oven on!

Chocolate Fridge Cake Bars

(from the Hummingbird Bakery Cookbook) … must be through nearly all their recipes by now!

  • 400g unsalted butter
  • 200 ml golden syrup
  • 100g cocoa powder
  • 800g digestive biscuits, broken into small chunks ( I used a mix of digestives and Oreos)

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

Makes about 12 portions

  1. Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
  2. Put the biscuit chunks in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits are evenly dispersed.
  3. Press the 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.
  1. Christine said:

    Would it be too rich with a layer of melted chocolate on the top?

  2. Em said:

    I think there’s only one way to find out.. ;)

  3. Chrissie said:

    Not at all! I always put chocolate on top (dairy milk or galaxy is the best!) And if I’m feeling a bit fancy I drizzle some white chocolate over as well!

  4. Chrissie said:

    I also put raisins in mine

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