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Creepy crawly chocolate fridge cake
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These are great for Halloween
300g plain chocolate (51% cocoa solids), broken into chunks
100g unsalted butter, diced
2 tbsp golden syrup
100g pecans, roughly chopped
100g dried apricots, roughly chopped
75g glacé cherries, halved
50g rice pops cereal
50g pumpkin seeds
138g pack Cadbury’s chocolate fingers, halved
160g pack The Natural Confectionery Company Jelly Snakes
133g pack chocolate M & M’s (use the green ones only)
1 Line a 20cm square baking tin with baking parchment or clingfilm.
2 Place the chocolate into a heavy-bottomed medium saucepan with the butter and syrup and melt over a low heat, stirring constantly. Remove from the heat and stir until smooth, then leave to cool slightly.
3 Add the pecans, apricots, cherries, rice pops, raisins and pumpkin seeds to the pan and mix well to combine. Stir in half of the chocolate fingers then spoon into the prepared tin.
4 Spread into the edges with a spoon and push the remaining chocolate fingers and jelly snakes into the mix and scatter with the green M & M’s. Leave until cold and then cover and chill until set firm. Cut into 16 squares to serve.
Typical values per serving:
This recipe was first published in October 2017.