Choc Fridge Slice

I found this Easter Fridge Slice recipe in the April Coles magazine.  I adapted the recipe to make it dairy & gluten free.  Mine didn’t have any easter eggs so I think you could make it any time of the year, for a special treat.  As it was a no bake slice it was a good thing to make when we were away at the beach, as the oven in the unit doesn’t work very well.IMAG0520

Choc Fridge Slice

  • Time: 20 mins plus 2 hours chilling time
  • Difficulty: easy
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Ingredients:

  • 395g coconut cream
  • 100g nuttelex
  • 150g dark chocolate, chopped
  • 175g Orgran Itsy Bitsy Bears
  • 100g GF chocolate biscuits, chopped.
  • 1 cup chopped marshmallows
  • 3 candy rolls
  • 1/2 cup shredded coconut
  • 100’s & 1000’s to decorate

Method:

  1. Line the base & sides of a slice pan, allowing the sides to overhang.
  2. Place the coconut cream, nuttelex & chocolate in a saucepan over low heat.  Cook, stirring, until the chocolate & nuttelex melt & mixture is smooth.  Set aside to cool slighlty.
  3. Meanwhile, reserve 12 Itsy Bitsy Bears.  Place remaining Itsy Bitsy Bears, chocolate biscuits, marshmallows & coconut into a bowl.  Stir to combine.
  4. Pour the chocolate mixture over the biscuit mixture & stir until combined.
  5. Pour into the prepared pan & smooth the surface.  Decorate with the reserved Itsy Bitsy Bears and the 100’s & 1000’s.
  6. Cover with plastic wrap.  Place in the fridge for 2 hours or until firm.  Cut into pieces and store in air tight container in the fridge.

You could use any sweet GF and dairy free biscuits.  I also had a few leftover lollies that I used to decorate the top with, as well.

What special treats did you make for Easter?