What do you do when you are ravenous, desperate for a chocolate fix, but have chocolate fix on hand. This feeling happens quite often for me. I somehow have associated a chocolate or sweet dish immediately after an evening meal, Pavlolv's conditioning theory can certainly be applied to food cravings. When I don't plan to make anything specific, I tend not to have all the ingredients at hand, which is frustrating when I am drooling over many mouth watering recipes. But what I do have is bits and bobs of many packets of sweet things. You see, I don't always use a whole packet of marshmallows or chocolate raisins when I am baking, so any leftovers are stored carefully in a sandwich bag and in my baking bag.
With limited baking ingredients alongside a recent holiday including holiday gain, I decided on the "handful" policy when adding my ingredients. "Handful policy" I hear you say, yes, a handful of your favourite ingredients (now not every ingredient) to include in the mixture. There were some measurements involved tbsp and a random number of 6 biscuits, but using the handful way the dish should not be too calorific. I added peanuts, dolly mix, marshmallows and chocolate eggs (yes leftover from Easter). After a good ol mix and after 1.5 hrs this was set beautifully.
I loved the flavour of my no-bake, think salty peanuts, combined with silky and sweet marshmallows, crunchy chic eggs and a reminiscent of childhoods with sweet (already use that word) dolly bakes. I would certainly make this again and with the upcoming Christmas period and with all the possible leftover dried cranberries, pistachios and chocolate truffles, I will be making another one of these quick.
Here is how my super easy and super quick chocolate fridge cake turned out:
|Super easy and quick chocolate fridge cake|
|Chocolate fridge cake|
|Chocolate fridge cake|
Recipe for Chocolate Fridge Cake.
6 chocolate digestives
100g dark chocolate
2 heaped tbsp margarine
Handful of peanuts
Handful of marshmallows
Handful of dolly mixture
Handful of chocolate mini eggs
Handful of white chocolate buttons
Crush the chocolate digestive biscuits in crumbs in a mixing bowl, set aside. In a second bowl, break the dark chocolate pieces and margarine, then heat in 30 second blasts. Add a handful of the peanuts, marshmallows, dolly mixture, chocolate mini eggs and chocolate buttons in the bowl with the biscuits. Pour the melted chocolate of the chocolate and nut mixture and stir until fully coated. Place the mixture in a square tin. Set the tin in the fridge for at least 1.5 hours. Cut into squares and enjoy.
I am sharing this recipe to a number of food blogging challenges. Firstly, Treat Petit hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. This month's them is Thanksgiving, whilst I did not make this for someone in particular, my family members thoroughly enjoyed it and were very thankful to me!
I'm also sharing this recipe to The Biscuit Barrel Challenge hosted by Laura from I'd much rather bake than. This months theme is Winter Warmers. Whilst this recipe does not contain any winter spices, it is the sort of quick treat I'd like to have near the fire.
I'm also sharing this to Cook blog share hosted by Lucy by Super Golden Bakes