No Bake Chocolate Biscuit Fridge Cake 1769573678651 Ylid

Ingredients

• 400 grams Digestive biscuits or Rich Tea biscuits
• 150 grams Unsalted butter
• 150 grams Golden syrup or honey
• 200 grams Dark chocolate (70% cocoa)
• 25 grams Cocoa powder
• 50 grams Walnuts or pecans, chopped(optional)
• 50 grams Glace cherries, halved(optional)
• 1 teaspoon Vanilla extract
• 1 pinch Salt

Instructions

1. 1

   Line an 8-inch square baking tin with parchment paper, leaving some overhang on the sides for easy removal.

2. 2

   Break the biscuits by hand into a large mixing bowl, aiming for a mix of small crumbs and bite-sized chunks.

3. 3

   In a medium saucepan over low heat, melt the butter, golden syrup, and cocoa powder together until smooth.

4. 4

   Remove the saucepan from the heat and stir in the chopped dark chocolate until fully melted and glossy.

5. 5

   Stir in the vanilla extract and salt, then fold in the crushed biscuits, nuts, and cherries until everything is thoroughly coated in chocolate.

6. 6

   Spoon the mixture into the prepared tin and press down firmly with the back of a spoon to create an even, compact layer.

7. 7

   Place the tin in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.

8. 8

   Once set, lift the cake out using the parchment paper and slice into squares with a warm knife.