Chocolate fridge cake bars recipe

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serves: 6 - 8
Skill: easy
Prep: 15 min
Cooking: 5 min
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  • There’s no baking involved in this rocky-road type chocolate fridge bars. Just stir in all your favourite ingredients like raisins and biscuits, pop in the fridge and it’s done


    • 200g milk chocolate
    • 100g dark chocolate
    • Rind of half an orange
    • 4tbsp golden syrup
    • 175g butter
    • 175g digestive biscuits
    • 125g raisins
    • 100g glace cherries, washed, dried, quartered
    • 75g dried apricots, finely chopped
    • Handful of flaked almonds or chopped hazelnuts (optional)
    • You'll also need:
    • 8in/20.5cm shallow cake tin


    • Break up the chocolate. Tip it into a heatproof bowl. Add the rind, syrup and butter. Sit it into the top of a pan of gently simmering water, keeping the base of the bowl clear of the water. Leave to melt slowly, without stirring.

    • Tip the biscuits into a freezer bag or similar. Bash into multi-sized bits with your fist or a rolling pin. Tip into a second bowl. Add the dried fruit, cherries, nuts.

    • Remove the melted chocolate from the heat. Stir till smooth. Pour into the biscuit and fruit mix. Stir briefly till well coated.

    • Line a shallow cake or brownie tin with clingfilm: Lay two bits of clingfilm across in a cross shape then mould it down to fit the base, corners, sides, bringing it up over the rim. Get it as smooth as you can.

    • Tip the cake mixture in and spread it gently until even. Leave to cool then put it in the fridge. It should be ready to in 2 hours.

    • Remove the cake from the tin: Pull on the film, or run a sharp knife between it and the tin or press the base up to release. Turn the cake out onto a plate or board if you want. Cut as much as you need into small squares. Sit these into cake or sweet cases for a posh tea party or just get stuck in.

    Top tip for making Chocolate fridge cake bars

    Add some good muesli or rice crispies, large bits of crumbled meringue or chopped marshmallow if you like

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