Crisp-Crusted Chocolate Fridge Cake recipe

Name: Crisp-Crusted Chocolate Fridge Cake
Total time: 25 min
Yield: 10 servings
Cuisine: British
Ingredients: 120 g Crisps; 200 g Chocolate; 40 g Butter; 100 g Marshmallows; 100 g Digestive biscuits

A playful fridge cake made with crisps, chocolate and butter for a salty-sweet crunch in every bite. It is simple, nostalgic and perfect for a quick dessert or teatime treat.

25 min · Easy · British Jump to method

Ingredients

10 servings

120 g Crisps
200 g Chocolate
40 g Butter
100 g Marshmallows
100 g Digestive biscuits

Nutrition	Per serving
Calories	250 kcal
Protein	2.9 g
Carbohydrates	28.4 g
Fat	13.6 g
Saturated fat	7.8 g
Fibre	1.2 g
Sugar	16.5 g
Sodium	0.1 mg

Why this works

A very energy-dense, high-sugar treat with substantial saturated fat and low fibre; best enjoyed as an occasional dessert rather than an everyday snack.

Chocolate provides minerals. Chocolate contributes small amounts of iron and magnesium, though this is outweighed by the cake’s high sugar and fat content.

Crisps and biscuits add salt and refined carbs. The crisps and digestive biscuits increase sodium and reduce the dish’s overall fibre density.

Marshmallows raise added sugar. Marshmallows boost the free sugar content, making this unsuitable for a low-sugar or blood-sugar-friendly diet.

Method

Line a loaf tin with baking paper.
Roughly crush the crisps into a mix of fine and chunky pieces.
Melt the chocolate with the butter until smooth.
Fold the crushed crisps through the chocolate mixture until evenly coated.
Press into the tin and chill for at least 2 hours until firm.
Turn out and slice into neat bars or rough squares.

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