Crispy choco­late fridge cake

Easy Cook - - EASTER KIDS -

Makes 16-20 chunks Prep 15 mins Q Q plus chill­ing Cook 5 mins Q

300g dark choco­late, bro­ken

into chunks 100g but­ter, diced 140g golden syrup 1 tsp vanilla ex­tract 200g bis­cuits, roughly chopped 100g sul­tanas 85g Rice Krispies 100-140g mini eggs 50g white choco­late, melted

1 Line a 20 x 30cm tin with bak­ing parch­ment. Melt the choco­late, but­ter and golden syrup in a bowl set over a pan of sim­mer­ing wa­ter, stir­ring oc­ca­sion­ally, un­til smooth and glossy. Add the vanilla, bis­cuits, sul­tanas and Rice Krispies, and mix well un­til ev­ery­thing is coated.

2 Tip the mix­ture into the tin, then flat­ten it down with the back of a spoon. Press in some mini eggs, and put in the fridge un­til set. When hard, driz­zle all over with the melted white choco­late and set again be­fore cut­ting into chunks. PER CHUNK (20) 249 kcals, fat 12g, sat­u­rates 7g, carbs 32g, sug­ars 24g, pro­tein 2g, fi­bre 1g, salt 0.4g

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