Name: Hummingbird Bakery chocolate fridge cake bars recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes: 12
Ingredients: 400g unsalted butter; 200ml golden syrup; 100g cocoa powder; 800g digestive biscuits, broken into small chunks; 200g raisins; 33 x 23 x 5-cm baking tray, lined with greaseproof paper

By GoodtoKnow

published 20 September 2019

in Recipes

The Hummingbird Bakery's choccy fridge cake bars are a crunchy treat that don't need baking! Make them in advance and store in the fridge for a sugar fix

Ingredients

400g unsalted butter
200ml golden syrup
100g cocoa powder
800g digestive biscuits, broken into small chunks
200g raisins
33 x 23 x 5-cm baking tray, lined with greaseproof paper

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Method

Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more.
Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.

Top Tip for making Hummingbird Bakery chocolate fridge cake bars

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