Chocolate Krispie Fridge Cake

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

This is very similar to Meg's famous Malterser Traybake but has a lot more scrummy ingredients and is done in a loaf tin. If you loved the Malterser Traybake, you have to try this out!

Ingredients

Serves: 8-10

Metric Cups

400 grams chocolate (milk or plain, broken into pieces)
100 grams unsalted butter
225 grams madeira cake (crumbled)
30 grams rice krispies
50 grams raisins
75 grams maltesers (chopped)
2 twix bars (finely chopped)
2 tablespoons golden syrup

14 ounces chocolate (milk or plain, broken into pieces)
4 ounces unsalted butter
8 ounces madeira cake (crumbled)
1 ounce rice krispies
2 ounces raisins
3 ounces malted milk balls (chopped)
2 twix bars (finely chopped)
2 tablespoons golden syrup or light corn syrup

Method

Chocolate Krispie Fridge Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line a 1.5-litres (2 1/2 pint) loaf tin with baking parchment. Melt 275g (10oz) of the chocolate in a large bowl set over a pan of simmering water or in the microwave. Melt the butter in a small pan or in the microwave and add to the melted chocolate with the Madeira crumbs. Add the Rice Krispies, raisins, Maltesers, Twixes and golden syrup, and mix until well combined.

Spoon into the prepared loaf tin, then place in the fridge and allow to set for at least 2 hours, or overnight, until completely firm.

To serve, remove the cake from the tin and carefully peel away the parchment. Place on a flat serving plate.

Melt the remaining 100g (4oz) of chocolate as before and pour over the cake, swirling with the back of a spoon to spread evenly, then set aside for at least 30 minutes and up to 1 hour to set.

Cut into slices with a knife dipped in hot water.

Line a 1.5-litres (2 1/2 pint) loaf tin with baking parchment. Melt 275g (10oz) of the chocolate in a large bowl set over a pan of simmering water or in the microwave. Melt the butter in a small pan or in the microwave and add to the melted chocolate with the Madeira crumbs. Add the Rice Krispies, raisins, malted milk balls, Twixes and golden syrup or light corn syrup, and mix until well combined.

Spoon into the prepared loaf tin, then place in the fridge and allow to set for at least 2 hours, or overnight, until completely firm.

To serve, remove the cake from the tin and carefully peel away the parchment. Place on a flat serving plate.

Melt the remaining 100g (4oz) of chocolate as before and pour over the cake, swirling with the back of a spoon to spread evenly, then set aside for at least 30 minutes and up to 1 hour to set.

Cut into slices with a knife dipped in hot water.