Fridge cakes galore!

I am very blessed to have such lovely friends and family, and whenever we all get together, Mars Bar Cake, Tiffin and Millionaire's Shortbread are greatly expected, and Moira (Yummy Grandma) and Julie Ann (another Yummy Grandma) never let us down. They've kindly said I can share their yummy recipes with you, hope you enjoy them as much as we do!! They are all SO moreish...

Moira's Mars Bar Cake

10 snack size Mars Bars/6 normal size Mars Bars, chopped into pieces,
6oz/150g Stork/margarine,
6oz/150g Rice Krispies,

300g Cadburys chocolate.

1. Melt the Mars Bars and Stork in a saucepan over a low heat.
2. Stir in the Rice Krispies and press into a tin. When it has cooled a bit, put into the fridge to finish cooling for a few hours.
3. Melt the chocolate in a bowl over a pan of water, make sure that no steam gets into the chocolate or it will ruin it. Alternatively, you can melt the chocolate in the microwave, only put it in for short times, then stir it, to ensure you don't burn it.
4. Spread the chocolate over the set Mars Bar cake and return to the fridge until the chocolate has set.
5. Cut into pieces, little or large, and enjoy!

Julie Ann's Tiffin

1lb/400g digestive biscuits,
4 tablespoons of cocoa/drinking chocolate,
8oz/200g margarine,
4 tbsp golden syrup,

200g chocolate.

1. Crush the biscuits into fine pieces, either in a food processor, or put them in a bag and give them a good whack with a rolling pin.
2. Melt the margarine, cocoa/drinking chocolate and golden syrup in a saucepan.  
3. Stir in the crushed biscuits.
4. Line a tin (swiss roll tin ideally but other sizes will be fine) with foil and press the mixture into the tin. Leave to cool in the fridge.
5. When it has cooled, melt the chocolate and spread over the tiffin.
6. Return to the fridge to set and then turn out and peel off the foil. Cut into pieces and demolish!
This is best stored in the fridge!    

Moira's Millionaire's Shortbread
Technically it's not a fridge cake as you bake the shortbread but it spends lots of time in the fridge so thought I would get away with it!
   Base
5oz Stork,
8oz plain flour,
2oz sugar,

Caramel
1 small tin of condensed milk,
4oz Stork,
2oz soft brown sugar,
A few drops of vanilla essence,

Topping
300g Cadburys chocolate.

1. Preheat the oven to 180C/160 fan/gas mark 4.
2. To make the base, rub the Stork, plain four and sugar together until they resemble breadcrumbs. Then work into a dough and press into a long tin (approx 20 x 30cm).
3. Bake for 20-25 minutes until it is a pale golden colour, and still soft to the touch.
4. Put the condensed milk, sugar and margarine into a saucepan over a low heat, stirring all the time. Once it thickens, add the vanilla essence and then pour over the shortbread. Leave this to cool.
5. When the caramel is cooled, melt the Cadburys chocolate and pour it over the top of the caramel. 
6. Put it in the fridge until set, then cut into squares and devour!

I think I shall have to make one of these tomorrow, in the mood for chocolate (as always)! 

 Enjoy!

xxx