No Bake Chocolate & Biscoff Crunch
Fridge cakes are a great way to create a homebaked treats without even having to turn the oven on. This chocolate and biscoff cake delivers loads of crunch and is delicious with a cuppa.
Ingredients
300g digestive biscuits
200g Caramelised biscuits (we used Lotus Biscoff)
100g Crunchy honey comb or cinder toffee pieces
3 tbsp golden Syrup
200g plain chocolate
100g white chocolate
Method
Line the sides and bottom of a square baking tin with baking parchment.
Place the digestive biscuits and caramelised biscuits (leave around 5 of these biscuits to one side) in a large mixing bowl and crush them up into large crumbs using the end of a rolling pin.
Put the littleseed rapeseed oil, syrup and plain chocolate in a pan over a moderate heat. Stir gently until all the chocolate has melted and all the ingredients are combined
Add the wet ingredient to the crushed biscuits and stir until the crushed biscuits are evenly coated in chocolate mixture. Stir in the honeycomb or cinder toffee.
Add the mixture to the lined baking tin and press down firmly into the tin to create a layer about one inch thick. Chill it in the fridge for 15 minutes.
After 15 minutes melt the white chocolate (you can do this over a bowl of boiling water or carefully in the microwave) and drizzle it over the top of the chilled biscuit and plain chocolate layer in a random pattern. There wont be enough to create a thick layer, but make sure it is drizzled evenly and into the corners of the tin.
Crush the remaining caramelised biscuits into crumbs and sprinkle over the drizzled white chocolate
Return the tin to the fridge and chill for at least 30 minutes. Once the white chocolate layer is set hard, turn the whole slab out of the tin, slice into 16 pieces and enjoy.
Prep Time
15 minutes + 45 minutes refridgeration time
Recipe Notes
Like this recipe but want to try something different. Try swapping the carmelised biscuits for ginger nuts for a delicious twist.