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Chocolate Salted Caramel Fridge Cake

Makes 12 squares| servings

Preparation time | 30 minutes

Setting time | 10 mins



Baking tin

Parchment paper or cling film

Lots of willpower to not eat all the popcorn while making



250g digestive biscuits
300g milk chocolate
100g unsalted butter
150g golden syrup
100g dried apricots, chopped
75g salted peanuts
80g/one shed of Salted Caramel Gourmet Popcorn
Rock salt to sprinkle



Line shallow baking tin with either parchment paper or cling film.

Place Salted Caramel gourmet popcorn, broken biscuits apricots and nuts in a bowl.

Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.

Remove melted chocolate mixture from the heat and stir in Popcorn mixture.

Spoon the mixture into the tin, sprinkle salt.

Leave to cool and then put into the fridge to set.

Once set, turn out the cake and peel off the parchment paper or cling film, cut into squares and ENJOY!