Rice Crispy Fridge Cake

Get the children busy within the room and assign, dare I say, “leftover Easter chocolate” ?!  Is there even such a factor in your house? maybe not! Believe it or not, in my Easter Chocolate Rice tender electric refrigerator Cake, that I created before Easter, I wiped out leftover Christmas tree chocolates!

Rocky road meets rice tender electric refrigerator cake. Delicious squares of crunchiness lidded with all our Easter favourites. custom-made from a BBC sensible Food instruction to that I add in edible fruit, such as, bitter cherries, raisins and apricots. there's no baking committed this Chocolate Rice tender electric refrigerator Cake and with but ten ingredients it couldn’t be simpler! 

Start by melting down your leftover chocolate at the side of the sirup and butter in an exceedingly pan.  Pour the graceful, melted, chocolate mixture, over your dry ingredients (the cold cereal, biscuit, edible fruit, and mini marshmallows too, if you like!). check that your all of your dry ingredients ar well coated in chocolate then pour the combo into a prepared lined receptacle.  Pat all the way down to build flat and even and add decorations of your selection.

Ingredients

• 300 g dark chocolate broken into chunks
• 100 g butter diced
• 140 g golden syrup
• 1 tsp vanilla extract
• 200 g biscuit digestives, ginger snaps or Marie biscuits all work well
• 60 g sultanas raisins or any other dried fruit such as sour cherries or apricots work well too
• 100 g puffed rice
• 100 g mini eggs you can use smarties if mini eggs are out of season, optional
• 50 g white chocolate melted
• 50 g mini marshmallows mix half within the mix and scatter half over the top if you like
• 3 mini creme eggs cut in half

Instructions

1. Line a 20 x 30cm tin with baking parchment
2. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water
3. Stir occasionally, until smooth and glossy
4. Add the vanilla, biscuits, sultanas and Rice Krispies
5. Mix well until everything is evenly coated
6. Tip the mixture into the tin prepared tin and flatten with the back of a spoon
7. Press in some mini eggs, if using, and put in the fridge or freezer until set
8. When hard, drizzle over with the melted white chocolate and let set again
9. Cut into squares and serve

Based on the recipe from HERE