appetite magazine
Chocolate fridge slice
  • 250g Digestive biscuits
  • 150g chopped raisins or: chopped almonds, honeycomb bits, meringue bits, crushed Maltesers
  • 300g 70% cocoa dark chocolate + 200g
  • 100g unsalted butter
  • 150g golden syrup
  1. Line a square 20cm shallow tin with clingfilm, leaving plenty of excess over the sides to assist with removal later.
  2. Put the biscuits in a plastic bag and bash into bits with a rolling pin.
  3. Melt chocolate, golden syrup and butter in a mixing bowl over a pan of simmering water.
  4. Stir in the biscuits and the raisins or one of the suggested fillings above.
  5. Spoon mixture into the tin and spread out until level.
  6. Set aside to cool and then put in the fridge to set for 1-2 hours.
  7. Break 200g dark chocolate into a bowl and set over a pan of gently simmering water to melt.
  8. Pour over the set chocolate slice and spread thinly and evenly, or drip over in a pattern.
  9. Return to the fridge until set.
  10. Lift clinfilm to help you remove it from the tin, slice, wrap in cellophane and tie with ribbon for a pretty gift.
Recipe by appetite magazine at