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These crispy chocolate refrigerator cakes are a real treat. They don’t need baking either, so they’re ready in a jiffy. Read our recipes here.
This crispy classic is real chocolatey treat. They don’t need baking either, so they’re ready in a jiffy. We’ve suggested adding cherries and almonds to the chocolate mixture in our recipe, but why not experiment with raisins and marshmallows too. You could even try making white chocolate crispy cakes – the possibilities are endless!
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Melt chocolate in a bowl over a pan of hot water (alternatively, microwave on medium power, stirring occasionally). Add the Flora, golden syrup and cream and stir until smooth.
Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries and almonds.
Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.
Turn out of the tin and cut into bars, squares or triangles.
To decorate, melt the milk and plain chocolate in individual bowls over a pan of hot water (or in the microwave) and drizzle over the cakes.
Prep time15 minutes
Servings16 portions
DifficultyEasy
