Nice And Nobbly Pumpkin Seed, Almond & Raisin Layered Fridge Cake
With summer fast approaching, what better way to head into picnic season than with our indulgent Nature’s Path fridge cake. Crammed with delicious granola, sweet chocolate and gooey golden syrup – this no cook cake is a sure people pleaser, no brainer addition to any picnic hamper.
Credited to: Natres Path
Kcal:
Difficulty: Pretty easy
Serves 15
5 mins prep
60 mins cooking time
Ingredients
- 300g Nature’s Path Nice and Nobbly Pumpkin Seed, Almond & Raisin Granola
- 200g Plain chocolate
- 50g Butter
- 1tbsp Golden syrup
- 100g Dried dates, chopped
- 100g Dried apricots, chopped
Method
- Place chocolate, butter and syrup into a large microwavable dish and melt together in the microwave on a medium/high setting for about 1 minute or until the chocolate has almost melted.
- Remove from microwave and stir together – this should melt any remaining chocolate.
- Add the Nice and Nobbly Granola to the chocolate mixture.
- Take a 20 x 31 cm approx. rectangular baking tin (about 3cm depth) and line with non-stick baking paper.
- Put the chopped dates and apricots into the tin and spread them so that the tray is covered with a single layer of the fruit. Spoon over the chocolate mixture and spread evenly into all corners of the tray. Take another piece of non-stick baking paper and place over the mixture. Press down to squash the mixture into the tray.
- Allow to cool covered in the fridge for about 1 hour until set. Remove and cut into around 15 squares.
