Crispy chocolate fridge cake

Crispy chocolate fridge cake

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(14 ratings)

Prep: 15 mins Cook: 5 mins Plus chilling


Makes 16-20 chunks

Packed with biscuits, sultanas, puffed rice and lots of chocolate, these refrigerator bars are ideal for a kids' party

Nutrition and extra info

  • Freezable

Nutrition: per chunk (20)

  • kcal249
  • fat12g
  • saturates7g
  • carbs32g
  • sugars24g
  • fibre1g
  • protein2g
  • salt0.4g
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  • 300g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 1 tsp vanilla extract
  • 200g biscuit, roughly chopped
  • 100g sultana
  • 85g Rice Krispies
  • 100-140g mini eggs (optional)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g white chocolate, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  1. Line a 20 x 30cm tin with baking parchment. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Add the vanilla, biscuits, sultanas and Rice Krispies, and mix well until everything is coated.

  2. Tip the mixture into the tin, then flatten it down with the back of a spoon. Press in some mini eggs, if using, and put in the fridge until set. When hard, drizzle all over with the melted white chocolate and set again before cutting into chunks.

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Comments, questions and tips

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3rd May, 2017
The first time I made this I followed the recipe apart from substituting marshmallows for the sultanas (which I don't like). It was ok but I thought it was a bit too soft because of the rice crispies. The next time I just put in more digestives and left out the rice crispies and it was amazing!! I crushed 100g of digestives and roughly broke 200g with about 85g of marshmallows... just delicious!!
markymoo10000's picture
13th Mar, 2017
This is a brilliant receptive and something I loved to let the kids help with Plz post some more receipts like these that I can let the kids make without the use of an oven
26th Jul, 2016
This recipe is really good, I like to use shortbread and I add some maltesers & marshmallows to the mix. Nuts would be lovely too. We come back to this recipe time and time again. It's delicious!
26th Mar, 2015
Easy peasy and delicious. The only thing I changed was I set it in a 9x9 brownie pan and even then it wasn't too thick. You'd have to cut it into teeny pieces in order to get them square like in the photo if you used a 20x30 pan.
7th Nov, 2014
Simple and easy but really good!
3rd Oct, 2013
Absolutely delicious and a great (and easy) way to get the kids in the kitchen! So many variations for the topping too.
3rd Oct, 2013
made these on a rainy day with my 2 year old we used broken finger biscuit, raisins and mini marshmallow, we made them in cupcake cases and got 16 good sized cake after they were made my daughter said they were yummy and was very proud of herself when dad and brother came home and tried them will be making again
4th Jun, 2013
Great!!! This was great fun for my 3yr old to make and even better to eat! Very tasty. We added mini marshmallows mixed in and over the top plus used 200g og white chocolate ontop. We loved it!
25th Apr, 2013
Fantastic, easy to make and fast to disappear! Made it with eggs for Easter, but would easily be as good without them.
8th Apr, 2013
Yummy. I didn't have any white chocolate so didn't drizzle any over the top once made. I don't feel it needed it so don't think I'll bother in future. Chocolatey enough. Will definitely make again.


6th Apr, 2019
How long do these keep for?
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. We'd suggest keeping them for up to 5 days in a sealed container.
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