No-Bake Fridge Cake
Sweet, salty and crumbly bars layered with crushed biscuits coated with melted chocolate and golden syrup – this no-bake fridge cake is as quintessentially British as it gets.
Ingredients
- ½ cup butter
- 200 gm digestive or Marie biscuits
- 300 gm good quality dark chocolate, chopped
- ⅓ cup honey
- ⅔ cup chopped hazelnuts
Instructions
- Line a loaf pan with parchment paper.
- Crush the biscuits – you want the broken biscuits to be of different shapes and sizes (not fine crumbs). I find it easiest to put the biscuits in a ziplog bag and crush them with a rolling pin.
- Melt the butter over the stove. Although you don’t need to, I’d recommend going the extra mile by browning the butter – that is, keep stirring the melted butter until it starts to sizzle and foam, following which it will turn a delicious golden-brown. You’ll know that the butter has browned once it starts to smell beautifully buttery, nutty and rich!
- Next, remove the melted (brown) butter from the heat and stir in the chocolate and honey until combined. You can keep a few spoonfuls aside for the glaze.
- Fold in the crushed biscuits and nuts, using a spatula to combine everything until the biscuits and nuts are completely coated in chocolate.
- Spread the mixture into the prepared loaf tin, pressing down gently with the spatula. Don’t worry if the cake looks a bit jagged – this is what will add the texture! Spoon your reserved chocolate glaze over the top.
- Refrigerate for a few hours, before slicing and serving. You can also store the sliced bars refrigerated in an airtight container and serve fridge-cold.
