Don’t skip by this, thinking that it’s only for children. It’s most definitely not. Of course, children love it, but so does every grown-up I’ve ever given it too. This is another recipe that I’ve been making for years, although this one without much tweaking, since I’ve never felt the need to mess about with it. Although, having said that, I do have a hankering to try it with Snickers bars, just to see what happens. But that’s a recipe for another day. Obviously this is a treat, both tasty – it really is more than the sum of its simple parts – and a little bit naughty – you probably shouldn’t eat this every day, although it, to me at least, is highly addictive. Now, a couple of bossy instructions. The chocolate layer on top wants to be thick, hence the 300g in the recipe. You could probably get away with 200g, just, but as the old saying goes, if you’re going to get wet, you may as well go swimming. And, with all of that butter and everything else, a little extra chocolate will hardly hurt. Which leads me onto my second directive: use butter, proper butter, and not margarine or sunflower spread or anything else. However, when buying your chocolate, do bear in mind that, given the other ingredients, it would be a little redundant to go all out for the finest available. Use your favourite confectionary milk chocolate, and perhaps save the very best stuff for something a little more high-brow. That is not, however, permission to use anything labelled ‘cooking chocolate’, or worse still, ‘chocolate flavoured cake topping’.
3 Mars bars (about 60g each)
2 tablespoons golden syrup
100g puffed rice cereal, e.g. Rice Krispies
300g milk chocolate
Chop the Mars bars into smallish pieces, and cut up the butter. Dump the Mars bars and butter into a large pan with the golden syrup, and melt over a low heat, stirring often. I usually do this in a large, deep cast-iron casserole, but any large pan would do. You do have to keep an eye on it though, and keep stirring, not being tempted to turn up the heat to try and hurry things along, or the mixture may burn. It will take a while, but if you are more patient and can stand to stir for a little longer to minimise the risk of burning (which I haven’t yet managed, so don’t worry too much), you can melt everything together in a large bowl set over a pan of gently simmering water. Note that the three layers within the Mars bar, the butter and the golden syrup all melt at different speeds, so while everything is slowly melting, the contents of your pan may look a little disgusting and lumpy for a while. Stick with it, and keep stirring. Eventually, you’ll end up with a thick, glossy chocolate sauce.
Stir the rice cereal into the chocolate. You may need slightly more, but you should be able to coat 100g well enough, using a wooden spoon and a little elbow grease, with neither excess chocolate left in the bottom nor uncoated Krispies spoiling the sticky, shiny look of the finished bars. Tip into a 20cm square tin, lined with cling film or baking parchment, (just to make it easier to remove) and press down firmly to give an even-ish layer and a flat-ish top. Stick in the fridge to set until firm, perhaps about an hour.
When the base is set, break the milk chocolate into pieces and gently melt, stirring occasionally, in a suitable bowl set over a pan of barely simmering water. When the chocolate is melted, pour over the base and spread to the edges with a silicone spatula. Return to the fridge and allow the chocolate to fully set, before removing from the tin and slicing into 16 chunky bars. I would add that these will keep for a couple of days in the fridge, although I doubt they’ll last that long, but do benefit from a little while at room temperature so they are not completely solid when you bite into them.
I have been making a version of these easy, no-bake chocolate ‘cakes’ for a long time, sometimes Rocky Road (which to my mind is specifically marshmallows, glace cherries, digestive biscuits and occasionally extras, but never substitutions), sometimes a different version more akin to the traditional British ‘tiffin’ with crushed biscuits and dried fruit. When I saw these three variations in the September Sainsbury’s magazine I knew I wanted to try them all, and a recent bring-a-plate style feast at a friend’s wedding provided the perfect opportunity. These are ideal party food – made in advance, transportable (although I did use a cool bag, just in case) and most importantly delicious. These also seemed like slightly more grown-up versions of the traditional fridge cake, what with their macadamias, pistachios, amaretti and crystallised ginger. The marshmallow ones went first, of course.
The butter and honey added to the chocolate stops it from setting hard like just chocolate alone would, and the honey helps give a glossy finish. The honey flavour is not particularly pronounced, although it is perhaps slightly noticeable in the white chocolate ones. If you don’t like honey or were perhaps, perish the thought, making these for children, you could substitute the same amount of golden syrup, which is what I have used in previous incarnations of these. Indeed, if you were making these for children, I would perhaps go with the first variation, leaving out the macadamias and adding a couple of handfuls of cornflakes to replace the crunch, and maybe altering the amounts of dark and milk chocolate, although still including both – either half and half or 300g milk and 100g dark.
Each recipe, set in its 20cm square cake tin, will slice into 16 good size portions, or as part of a party feast, 25 smaller, but by no means too small, ones, and perfectly proportioned if you were serving more than one version, since everyone will want to try them all.
Recipes adapted from September 2011 Sainsbury’s Magazine
Marshmallow and macadamia chocolate fridge cake
300g dark chocolate
100g milk chocolate
100g unsalted butter
2 tablespoons clear honey
100g digestive biscuits (about 6)
100g mini marshmallows
100g macadamia nuts
Break the chocolate into squares, cut the butter into cubes and place both, with the honey, in a bowl set over a pan of barely simmering water. Stir everything occasionally until melted, smooth and glossy, being careful not to overheat. Meanwhile, chop the biscuits into small pieces, and roughly chop the macadamias, so some are halves and some are smaller pieces. Take the melted chocolate mixture off of the heat as soon as everything is melted, and add the chopped biscuits, nuts and marshmallows. I tend to try and scoop the biscuits and nuts from the chopping board, leaving behind most of the crumbs so that the finished bars aren’t too grainy. Stir everything gently to combine, making sure that everything is well coated in the chocolate mixture.
Line a 20cm square cake tin with cling film, pushing it into the corners and making it as smooth as you can. I am aware this is more easily said than done, but if I can manage it, you can. Tip the cake mix into the lined tin, pushing it into the corners and levelling the top (which of course will never be smooth, but I mean ensuring the overall cake is a similar thickness all over) with a spatula. Leave it to cool, cover the tin and chill for at least a couple of hours, longer won’t hurt, until set. (If you’re anything like me, you’ll know when it’s set from opening the fridge door every twenty minutes to check.) Once set, remove the fridge cake from it’s tin, carefully peel off the cling film, and cut into slices. Mine kept well in the fridge for a couple of days.
Almond and ginger chocolate fridge cake
300g dark chocolate
100g milk chocolate
100g unsalted butter
2 tablespoons clear honey
100g amaretti biscuits (the crunchy sort, not the soft ones)
100g crystallised stem ginger
First of all, toast the almonds by tipping them into a dry frying pan over a medium heat, and, watching vigilantly since they will go from raw to black the second you turn your back, cook, tossing them around frequently, until they start to turn golden. Remove from the heat and tip them out of the frying pan onto a waiting plate to stop them from cooking further. Then continue as for the first recipe, melting the chocolates, butter and honey slowly in a bowl over barely simmering water. While this is doing, chop the biscuits, toasted almonds and the crystallised ginger into pieces, the ginger into smaller pieces than the nuts and amaretti. Stir everything together, tip into the lined tin and cool, chill to set, remove and slice as before.
Pistachio and cherry white chocolate fridge cake
600g white chocolate
2 tbsp clear honey
100g shortbread fingers
100g glace cherries
100g shelled pistachios
The method here is similar again, so do read the first for more details, although this one contains no butter. Gently melt the chocolate with the honey, and while that’s doing, chop the biscuits, cherries and nuts. Stir everything together, and tip into the lined tin. Cool, chill in the fridge until set, and slice into bars.