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.
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?
Choc Fridge Slcie
Servings: 16 pieces
Ingredients
- 395 g coconut cream
- 100 g nuttelex
- 150 g dark chocolate chopped
- 175 g Orgran Itsy Bitsy Bears
- 100 g GF chocolate biscuits chopped.
- 1 cup 96g chopped marshmallows
- 3 candy rolls
- 1/2 cup 40g shredded coconut
- 100's & 1000's to decorate
Instructions
- Line the base & sides of a slice pan, allowing the sides to overhang.
- 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.
- Meanwhile, reserve 12 Itsy Bitsy Bears. Place remaining Itsy Bitsy Bears, chocolate biscuits, marshmallows & coconut into a bowl. Stir to combine.
- Pour the chocolate mixture over the biscuit mixture & stir until combined.
- Pour into the prepared pan & smooth the surface. Decorate with the reserved Itsy Bitsy Bears and the 100’s & 1000’s.
- 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.
Your children must have loved this! My own grown kids gone, I made the gluten-free and starch-free chocolate marble cake I have just posted and shared it with my parents, brother, his wife and their boys. Not a crumb left!