Happy New Year to all my readers both old and new! It’s my first post of the new year and among all the usual bombarding of ‘healthy’ January recipes, I’m bringing you the exact opposite with a sweet,buttery, no bake treat.
I love a good fridge cake every now and again. Whether it’s a rocky road or a chocolate tiffin, fridge cakes save the day for those times when you’re craving something sweet but don’t actually want to bake. It’s so simple to put together and anything you’ve already got sitting in the cupboard is fair game to get thrown in. Kids love getting involved with bakes like these and you’ll have it ready in record time without any faffing about with the oven.
I was left with a quite a lot of post Christmas dried cranberries and so I’ve used them all up here along with some white chocolate. This really is one of the reasons I love fridge cakes; there’s so much room to be creative and make it your own. Play around with the dried fruit by experimenting with apricots, raisins or even dried blueberries which are particularly yummy here. Nuts also add a welcome texture – I went with pistachios mainly due to their beautiful colour against the white chocolate. But honestly, use anything you have or love – pecans, toasted hazelnuts, flaked almonds or all of the above! Have a go at marbling some dark and white chocolate on the top, sprinkle on a bit of sea salt or just go crazy with some colorful sprinkles and edible glitter. This recipe is simply a guide – the rest is up to you.
R E C I P E
250g Digestive Biscuits
2 tbsp Golden Syrup
1 tsp Vanilla Bean Paste/Extract
Pinch of Salt
2 handfuls Rice Krispies
80g Dried Cranberries (Or any dried fruit)
400g White Chocolate
Handful of Pistachios or any nuts, roughly chopped
1 Tablespoon Freeze Dried Raspberries
M E T H O D
Put the biscuits into a freezer bag and bash them with a rolling pin into small pieces.
In a saucepan, melt the butter with the golden syrup, vanilla and salt.
Once melted, take the pan off the heat and add in the crushed biscuits and Rice Krispies. Stir until everything is fully coated. Mix in the half of the dried fruit.
Line a square or rectangular baking tin with greaseproof paper and firmly press in the biscuit mixture making sure it’s evenly leveled.
Pop it in the fridge for at least half an hour to firm up.
Whilst the biscuit layer is chilling, melt the chocolate in a heatproof bowl set over a pan of simmering water.
Pour the chocolate evenly over the biscuit layer and sprinkle over the remaining dried fruit, nuts, marshmallows, freeze dried raspberries and any other extras you’re using.
Leave to set completely before cutting into squares.