Name: Peanut and raspberry fridge cake
Total time: 8100 s
Yield: 6
Ingredients: 150 gram unsalted butter; 100 gram milk chocolate; 100 gram dark chocolate; 50 gram digestive biscuit; 50 gram marshmallow; 100 gram raspberry jaffa cakes; 130 gram chocolate-covered peanut butter and caramel chunky; 100 gram chocolate peanuts; to taste raspberry

Step 1

Grease and line a large baking tin with baking paper.

Step 2

In a large saucepan, melt the butter (150 g) , milk chocolate (100 g) and dark chocolate (100 g) over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.

Step 3

Stir all of the crushed biscuits (50 g) and marshmallows (50 g) into the chocolate mix. Next add most of the jaffa cakes (100 g) , peanut butter and caramel chunkies (130 g) and chocolate peanuts (100 g) , setting some of each aside to decorate.

Step 4

Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining jaffa cake pieces, peanut butter and caramel chunkies, chocolate peanuts and the raspberries (to taste) , pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.

Peanut and raspberry fridge cake

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