Chocolate crunch fridge cake

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Prep time:

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Serves: 0

By MudandRoses



  • 150g dark chocolate

  • 85g golden syrup

  • 100g unsalted butter

  • 100g milk chocolate

  • 100g glace cherries

  • 150g digestive biscuits

  • 150g apricots chopped

  • 40g Rice Krispies

  • 50g raisins


  1. Grease and line a 20cm tin.
  2. Crush the biscuits. You can do this by putting them in a bag and hitting them with a rolling pin.
  3. Melt the chocolate, syrup and butter in a bowl over simmering water.
  4. Stir in the biscuits, then the fruit, then the rice crispies.
  5. Press into a tin using a potato masher.
  6. Refrigerate until hard, cut into pieces before serving.

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • chocolate

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  • MudandRoses 19/04/10 20:41

    Adapted from Annabel Karmel recipe :-)