Linda's Chocolate Fridge Bars

Hi!

So, if you haven't already entered, I'm hosting a little giveaway with Taste of Cape Town! To win one of two double standard tickets to the show at the end of March, just leave a comment on this post, and the two of the most interesting/funny/quirky posters get a set of double tickets! It really is that easy!

{Image source: Tasumi, flickr}

But in other news. I have a new recipe! Yes. And it's my first sweet on the blog! I tend not to make that many desserts. I just tend to prefer to cook, rather than bake, and although I love puddings, cakes and so on, I just don't have time to make them often. I used to make a killer malva pudding, but that went the way of the dinosaurs, and my last attempt was a flat, soggy mass. Gross.. But this easy, delicious recipe was given to me by Linda, my Martha-Stewart-in-the-making friend (seriously, she bottles cherries, and makes lemon cordial, divine!) So I figured even I couldn't mess this up, and I didn't. YAY me!

{Image source: =-.0=, flickr}

This is chocolate-y heaven! And it's SIMPLE. Even I, in my wonderful, don't-make-dessert way couldn't mess this up. Ok, my sister probably can, but if you can microwave butter, you can make this. And lick the bowl. Yes, do it. It will be good.

Now, without further ado, I give you .... (drumroll, please)


Linda's (Amazing, incredible, intense) Chocolate Fridge Bars!

Ingredients

250g butter (I used stork margerine for baking)

500g icing sugar (powdered/confectioners sugar for my US readers)

40g cocoa (1/3 cup)

2 eggs (I used extra large, I think, but I don't know if the size would make all THAT much difference)

2 packets marie/tennis biscuits (I used half a pack of each, and it looked like enough to me; tennis biscuits are graham crackers) 

Method

1. Melt butter in a microwave proof, deep bowl in the microwave.

2. Sift in icing sugar and cocoa (I didn't sift, I just mixed it in with a balloon whisk to break it up.)

3. Beat the two eggs, then stir them in.

4. Microwave the entire thing for 2 minutes on high.

5. Remove from the microwave, and break up biscuits. Add the broken biscuit pieces, and stir into the mixture. Stop when it looks like if you add more biscuit it won't be covered by the mixture.

6. Pour the mixture into a flat, rectangular dish.

7. Refrigerate for 30 minutes, and while it's still soft, remove from the fridge, and cut into pieces, still in the dish. Put it back into the fridge to finish setting. (Don't forget to do this, I hear trying to cut it fully set has broken knives.)

Et, voila! You're done! Break apart the pieces, and feed to all your friends! This is great to take to picnics for an easy dessert after a big meal, or even to just keep in the house for when friends come over! Don't keep it for too long, or else the eggs will go off, but I predict that this chocolate-y goodness won't last long!