Cookies and Cream Fridge Cake

Ingredients · 8 servings

• 300 gChocolate, broken into pieces
• 250 gCookie, roughly crushed
• 125 gButter, cubed
• 60 gGolden syrup

Equipment

stovetop, refrigerator, saucepan, heatproof bowl, mixing spoon, 20 cm square tin, parchment paper, spatula, mixing bowl, knife, cutting board, serving plate

Instructions

1. 1
   Gather Ingredients

   Gather and weigh the chocolate, cookies, butter, and golden syrup, then set out a saucepan, bowl, spoon, tin, parchment, and spatula. · 8 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Line Tin

   Line a 20 cm square tin with parchment, then break cookies into rough chunks so the cake keeps a crisp, speckled texture. · 5 min

   What to look for: The tin is fully lined and the cookies are in uneven bite size chunks

3. 3
   Melt Chocolate

   Melt the butter, golden syrup, and chocolate in a bowl set over gently simmering water, stirring until glossy and smooth. · 5 min

   What to look for: The mixture is shiny, fluid, and free of unmelted chocolate pieces

4. 4
   Fold Cookies

   Fold the cookie chunks into the melted chocolate mixture until every piece is coated but the biscuits are not crushed to crumbs. · 3 min

   What to look for: Cookie pieces are evenly covered with chocolate and still visibly chunky

5. 5
   Chill Slab

   Press the mixture into the lined tin, level the top with a spatula, and chill until firm enough to slice cleanly. · 2 h

   What to look for: The top looks set and the slab feels firm when lightly pressed

6. 6
   Slice Serve

   Lift the slab from the tin, cut it into 8 squares with a warm knife, and serve chilled for a firm snap and creamy bite. · 4 min

   What to look for: Each square holds its shape with visible cookie pieces in the chocolate