- 200 g chocolate digestive biscuits
- 150 g toasted coconut marshmallows
- 100 g pecan nuts, roughly chopped
- 125 g Woolworths Chuckles malted puffs, roughly chopped
- 150 g butter
- 1 T golden syrup
- 200 g milk chocolate
- 100 g dark chocolate
Break the biscuits into small pieces and place in a mixing bowl. Cut some of the marshmallows in half and the rest in quarters and add to the biscuits, along with pecan nuts and Chuckles.
Melt the butter, golden syrup and milk chocolate in a double-boiler.
Pour the butter mixture over the biscuit mixture and gently mix, ensuring all the ingredients are coated in the chocolate.
Line a dish with greaseproof paper and pour in the mixture, pressing it down slightly. Place in the fridge to set for 2 hours. Melt the dark chocolate in a double-boiler and drizzle over the fridge cake once set. Cut into cubes before serving.
Cook's note: This recipe is really quick and easy - perfect for school bake sales or afternoon tea.
First published in the May 2014 issue of TASTE magazine.