Chocolate fridge cake recipe
 A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste or use up any treats you have hanging around the house. 250g/9oz digestive biscuits150g/5½oz milk chocolate150g/5½oz dark chocolate100g/3½oz unsalted butter150g/5½oz golden syrup100g/3½oz dried apricots, chopped75g/2½oz raisins60g/2¼oz pecan nuts, chopped (optional) 250g/9oz digestive biscuits 150g/5½oz milk chocolate 150g/5½oz dark chocolate 100g/3½oz unsalted butter 150g/5½oz golden syrup 100g/3½oz dried apricots, chopped 75g/2½oz raisins 60g/2¼oz pecan nuts, chopped (optional) Method Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later).Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!)Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted.Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate.Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon.Leave to cool, then put in the fridge for 1–2 hours, or until set.Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Leave to cool, then put in the fridge for 1–2 hours, or until set. Leave to cool, then put in the fridge for 1–2 hours, or until set. Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Recipe tips Marshmallows, honeycomb, popcorn and meringues all work well as alternative fillings – just chop them into small chunks and mix in with the melted chocolate mixture. Feel free to use rich tea biscuits instead of digestives. It's best to use a mix of milk and dark chocolate to avoid an overly sweet fridge cake. If you use gluten-free biscuits, it's a gluten-free fridge cake! Fridge cake keeps well in an air-tight tin at room temperature, you only need to store it in the fridge on very hot days.