Crispy Easter Fridge Cake

Makes 16-20 chunks

Ingredients

300g/11oz dark chocolate, broken into chunks

100g/4oz butter, diced

140g/5oz golden syrup

1tsp vanilla extract

200g/7oz biscuits, roughly chopped

100g/4oz sultanas

85g/3oz Rice Krispies

50g/2oz white chocolate

100-140g / 4-5oz mini eggs (optional)

 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.

Tip the mixture into the tin, then press it down well with the back of a spoon until flattened.  Press in some mini eggs if using.  Put in the fridge to set.  When hard, melt the white chocolate and drizzle roughly over and set again before cutting into chunks.

To get ahead:  the fridge cake will keep up to 5 days in the fridge.

To freeze: Not suitable