Chocolate & ginger refrigerator squares

Chocolate & ginger refrigerator squares

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(14 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Makes 32
This quick and easy fridge cakes make a great addition to a homemade gift hamper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal136
  • fat6.4g
  • saturates3.8g
  • carbs18.5g
  • sugars14.8g
  • fibre0.4g
  • protein1g
  • salt0.2g
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Ingredients

  • 300g ginger nut biscuit, roughly crushed
  • 140g crystallised stem ginger, finely chopped
  • 300g plain chocolate
  • 100g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden syrup

Method

  1. Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.

  2. Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

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Comments, questions and tips

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Comments (12)

lizleicester's picture
5

Just delicious. I don't think you need the best chocolate - I used Lidl's basic and it was wonderful with the ginger nuts and crystallised ginger.

carolwright25's picture
4

I made this for Xmas presents, a bit sweet, make sure you use the best chocolate, can't get away with the cheap stuff for this one.

geordielass33's picture

Delicious.

nafarros's picture

These are absolutely delicious! I made them exactly as the recipe directed, and took them to a party where they were gobbled up. Shall definitely make these again as they're so easy to make.

jennifermaclachlan's picture
5

As easy and fun to make as a chocolate crispy cake, but much more grown-up! Lovely smooth chocolate/butter/syrup mixture is a great contrast to the crunchy biscuit and chewy ginger (which also gives a nice bit of heat). Will definitely make again, would make a nice gift too.

sarahleetes's picture
5

Made these without the stem ginger as thought they were gingery enough with all the ginger nuts! Used marshmallows instead with white choc chunks and they went down a treat! Do take along time to set though, so make day before is great!
Very yummy! Will try in cake cases next time like you do chocolate crispy cakes! These are great for kids and adults alike!

dalleyfamily's picture
5

Quite delicious. Second year making this, and it will not be the last!

yvettemelia1's picture
5

Really easy and very moreish

jessthemess73's picture
5

Made these last Christmas, everyone loved them! Just looking at the recipe so I can make them again this year! :)

mrshwc's picture
5

I used honey as I had no syrup on hand. Also substituted cocoa powder (3 tbsp powder/1 tbsp veg oil) for some of the chocolate.

samiriam's picture
5

All I can say is yum yum yum!

eleanormayo's picture
4

Dead easy - I didn't have any crystallised ginger so used stem ginger and just coated a few of the chunks in soft brown sugar.

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Tips (1)

rallychick's picture
5

I substituted the Plain chocolate for Dark (70%) choc as I love dark choc. It was totally worth doing. These are very easy to make and taste lush. Have frozen some for Christmas hampers but I couldn't resist a couple of squares this morning!!