CHOCOLATE FRIDGE CAKE
A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste.
Provided by Annabel Karmel
Categories Desserts
Yield Makes 12 squares
Number Of Ingredients 8
Steps:
- Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
SLICE & BAKE CHOCOLATE CHIP COOKIES
Make and share this Slice & Bake Chocolate Chip Cookies recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugars.
- Beat in vanilla and eggs.
- Stir in dry ingredients.
- Add chocolate chips.
- Divide into four balls.
- Roll each into an 8 to 10 inch roll.
- Wrap in waxed paper, then put in a freezer bags.
- Freeze.
- When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
CHOCOLATE & GINGER REFRIGERATOR SQUARES
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Time 20m
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE FRIDGE CAKE
Here's an easy cake that even a small child can make with a little help from an adult. Feel free to experiment with different fillings, as long as the ratio of chocolate to the other goodies remains the same.
Provided by Sackville
Categories Bar Cookie
Time 20m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Break the biscuits into small pieces and put in a large bowl.
- Add in both kinds of nuts and the cherries and stir to mix.
- Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
- You may have to give it a stir or two to combine the ingredients.
- Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
- Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
- Spoon the mixture into the loaf pan.
- You may have to use the back of the spoon to pack it down.
- Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
- Place in the fridge for two hours to cool, then take out and slice.
- For a special touch, dust with cocoa powder.
Nutrition Facts : Calories 587.4, Fat 48.6, SaturatedFat 20.8, Cholesterol 40.1, Sodium 365, Carbohydrate 42, Fiber 7.8, Sugar 12.9, Protein 10
CHOCOLATE SLICE
This recipe is easy to make and is very budget friendly. Its great for lunchboxes and makes a great after school snack. The recipe can be easily doubled or halved depending on how much you wish to make and can also be frozen.
Provided by limegreen cupcake
Categories Lunch/Snacks
Time 30m
Yield 30 squares, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
- Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
- Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
- To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
- place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
- To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
- Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
- To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
- This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.
CHOCOLATE FRIDGE SLICE
Recipe from Taste.com which says "Whip up this Aussie Chocolate slice and create new traditions for your family and friends. Prep time does not include chill time. Posted for ZWT - 8 - AUS/NZ.
Provided by DailyInspiration
Categories Dessert
Time 26m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Grease and line base and sides of a 6cm deep , 19cm square pan with baking paper, allowing paper to extend 2 cm above edges of pan. Combine cookies, peanuts, sultanas, and cocoa in a bowl.
- Place butter, chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until smooth. Pour over cookie mixture. Stir well to combine. Spoon mixture into prepared pan, pressing with the back of the spoon. Cover and refrigerate for 2 hours or until set.
- Make chocolate ganache. Place chocolate and butter in a small saucepan over low heat. Cook, stirring for 1 -2 minutes or until smooth. Remove from heat. Stand for 5 minutes. Spread ganache over slice. Refrigerate for 2 hours or until set. Lift slice from pan. Dust with cocoa powder. Cut into squares. Serve.
Nutrition Facts : Calories 241.2, Fat 17.7, SaturatedFat 9, Cholesterol 21.5, Sodium 97.2, Carbohydrate 22.1, Fiber 3, Sugar 10.9, Protein 4.8
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