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Chocolate fridge cake with peanut-butter caramel

By Keletso Motau
Full StarFull StarFull StarFull StarFull Star
10
Easy
30 minutes, plus 2 hours’ chilling time

Ingredients

  • 250 g butter, melted
  • 400 g icing sugar, sifted
  • 120 g cocoa powder, sifted
  • 1 free-range egg
  • 1 T vanilla extract
  • 100 g Lindt Lindor white chocolate
  • 200 g Tennis biscuits, broken into small pieces
  • 1 cup Caramel Treat
  • 2 T peanut butter
  • dark chocolate, roughly chopped, to decorate

Method

1. Grease and line a 22x10 cm loaf tin with baking paper.

2. Mix the butter, icing sugar, cocoa powder, egg and vanilla. Add the chocolate and biscuits and mix gently.

3. Spoon into the prepared loaf tin and smooth the top, then chill for 1–2 hours.

4. Mix the Caramel Treat and peanut butter. Remove the loaf from the tin and top with the caramel mixture. Decorate with the dark chocolate.

Find more chocolate recipes here.