This Fridge Cake with a Valentines twist uses white chocolate, Oreo cookies and dried strawberries. The sweet and chewy+crunchy little bars come together easily and require no baking.
Are you familiar with fridge cake at all?
I hadn’t heard of it until my recent search for no-bake confections lead me across the British goodtoknow.co.uk website with a chocolate fridge cake recipe. Further researching it I found that fridge cake is also called Tiffin.
The recipe I found is basically a chocolate, butter and syrup mixture with crushed digestive cookies, dried apricots and raisins added. Traditionally Tiffin uses cocoa powder in the mix and melted chocolate only as a layer on top.
It reminds me a bit of the German dessert Kalter Hund (or Kalte Schnauze). Translated the name means cold dog or also cold snout. I am totally serious! It was incredible popular at all children’s birthday parties when I was growing up. It is also a no-bake cake made in a loaf pan consisting of layers of store-bought butter cookies in a mixture of cocoa powder and coconut oil.
I wanted to make a treat that would be suitable for Valentine’s Day so I put my own spin on chocolate fridge cake.
Instead of dark and milk chocolate I used only white chocolate. Good quality is key here, since the white chocolate is a major component. I switched out the butter and light syrup with coconut oil, coconut cream and honey. Virgin coconut oil has really become a favorite ingredient in cooking and baking for me. For coconut cream I use the thick, creamy part that collects on top of coconut milk when it is chilled. Alternatively you could use regular cream or all coconut oil.
A note about the honey: I used honey instead of light syrup basically because my husband bought a huge bottle of local honey (you can see it in the video below) and I am trying to come up with uses for it. However, the honey is a dominant flavor in the finished fridge cake. We like that but if you don’t, I recommend using light syrup.
The white chocolate, coconut oil + cream and honey are melted together in a double-boiler. The honey made the mixture harder to stir and seem seized almost, but it all comes together nicely in the end once the fridge cake is chilled. This shouldn’t happen when using light syrup.
For a red Valentines-y burst of color I changed the apricots and raisins for dried strawberries. The whole dried strawberries are chopped and stirred into the white chocolate mixture. These are whole, juicy dried strawberries that are different from the crunchy freeze-dried strawberries that I used for the Strawberry Pistachio White Chocolate Bark a while ago. Freeze-dried strawberries could be substituted though.
And finally, instead of digestive cookies I used Oreos with strawberry cream filling. Now, I have never seen this Oreo flavor outside of Asia but I heard there is a Berry Burst Oreo flavor available in America. You could use those or also just regular Oreos.
I crushed the cookies in a small baggie with a cutting board to improvise for the lack of a rolling pin. First, I wanted to stir the crushed Oreos into the melted white chocolate – just as the dried strawberries. However, all the little black cookie crumbs would have made the white chocolate look gray rather.
So I opted for spreading half of the white chocolate mix into a lined form, then pressed in the Oreo bits and repeated this for the second half. Once I figured out this method, I realized I could have left the Oreos whole or broken them in halves or quarters only.
After chilling for chilling for at least 2 hours (I did overnight) the fridge cake can be cut into little bite-sized bars. Using a knife dipped in hot water (+ moisture wiped off) makes cutting much easier. The finished fridge cake is sweet and rich so I wouldn’t cut bigger bars.
The slight chewy texture reminds me a bit of fudge – just with crunchy add-ins. I had to store it in the fridge here but in a cooler climate you might be able to keep it at room temperature once the fridge cake has set after initial chilling. The recipe can also easily be doubled.
Are you up for another little video? I used the iPad and iMovie app this time around – it was much easier this way 🙂
- Prepare a pan or form by lining with parchment paper. My improvised pan was approx. 7 x 4 inches. A loaf pan would work well or a 8 x 8 pan if you double the recipe.
- Place Oreo cookies in a small bag and coarsely crush them with a rolling pin (I improvised with a cutting board 😉 You could also leave the cookies whole or break into halves or quarters only, since the chocolate is cut into squares later anyway.
- Chop the strawberries. Break or chop white chocolate into pieces and place in a bowl that you can use for a double-boiler.
- Add coconut oil, honey and coconut cream to white chocolate. Honey flows easily off a spoon if you first measure the coconut oil.
- Melt everything in a double-boiler while stirring. If using honey, mixture might become hard to stir and seem seized but it will still come together nicely.
- Stir chopped strawberries into melted chocolate mixture. Spread half of mixture into prepared lines pan. Press in half of the Oreos. Spread on rest of the chocolate and top with remaining Oreo pieces.
- Chill fridge cake thoroughly for at least 2 hours or overnight. Lift cold fridge cake out of the form using the parchment paper. Cut into small bite-sized bars. Using a knife dipped into hot water, then wiped off will make cutting easier.
- Store in the fridge.