Get the kids busy in the kitchen and use up, dare I say, “leftover Easter chocolate” ?! Is there even such a thing in your house? Perhaps not!
Believe it or not, in my Easter Chocolate Rice Crispy Fridge Cake, which I made before Easter, I used up leftover Christmas tree chocolates!
Rocky road meets rice crispy fridge cake. Delicious squares of crunchiness topped with all our Easter favourites. Adapted from a BBC Good Food recipe to which I add in dried fruit, such as, sour cherries, raisins and apricots.
There is no baking involved with this Chocolate Rice Crispy Fridge Cake and with less than 10 ingredients it couldn’t be simpler!
Today I noticed I totally forgot to drizzle over the melted white chocolate. You can see what that looks like in the picture below, taken last year.
Chocolate Crispy Fridge Cake Method
Start by melting down your leftover chocolate together with the golden syrup and butter in a pan. Pour the smooth, melted, chocolate mixture, over your dry ingredients (the puffed rice, biscuit, dried fruit, and mini marshmallows too, if you like!). Make sure your all your dry ingredients are well coated in chocolate then pour the mix into a ready lined tray. Pat down to make flat and even and add decorations of your choice. I like to use mini eggs and mini creme eggs.
Put the tray into the fridge or freezer for 20-30m before further decorating with the white chocolate. Our white chocolate last year came courtesy of a couple of Easter Sunday buffet white bunnies!
Let the Rice Crispy Fridge cake set for a further 10-15 minutes in the freezer before slicing and serving.
Chocolate Rice Crispy Fridge Cake
Goes without saying, but the better quality chocolate you use the better the taste…
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Rocky road meets rice crispy fridge cake. Delicious squares of crunchiness topped with all our Easter favourites.
- 300 g dark chocolate broken into chunks
- 100 g butter diced
- 140 g golden syrup
- 1 tsp vanilla extract
- 200 g biscuit digestives, ginger snaps or Marie biscuits all work well
- 60 g sultanas raisins or any other dried fruit such as sour cherries or apricots work well too
- 100 g puffed rice
- 100 g mini eggs you can use smarties if mini eggs are out of season, optional
- 50 g white chocolate melted
- 50 g mini marshmallows mix half within the mix and scatter half over the top if you like
- 3 mini creme eggs cut in half
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
Stir occasionally, until smooth and glossy
Add the vanilla, biscuits, sultanas and Rice Krispies
Mix well until everything is evenly coated
Tip the mixture into the tin prepared tin and flatten with the back of a spoon
Press in some mini eggs, if using, and put in the fridge or freezer until set
When hard, drizzle over with the melted white chocolate and let set again
Cut into squares and serve