Crispy chocolate fridge cake
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