Rocky road fridge cake
Ingredients
- Step 1 300g dark chocolate , roughly chopped
- Step 2 100g butter
- Step 3 125g golden syrup
- Step 4 2 tsp vanilla bean paste
- Step 5 125g rich tea biscuits , broken into a mixture of small and large pieces
- Step 6 30g popcorn , sweet and salty
- Step 7 50g rice crispies
- Step 8 150g raisins
- Step 9 25 mini chocolate eggs
- Step 10 2 tsp multicoloured sprinkles
Calories: 179
Carbohydrate: 20 g
Protein: 2 g
Fat: 10 g
Cook time: 25 minutes
Prep time: 15 minutes
Total time: 40 minutes
Servings: 25
TAGS
Dessert
BBC Good Food team
chocolate
Easter
egg
Fridge cake
Indulgent
M&M
Mar
Rocky road
Directions
- Step 1 Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.
- Step 2 Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.