Baking | Desserts, Leftovers //

Ginger & Apricot Chocolate Fridge Slice

This Ginger and Apricot Chocolate Fridge Slice is a delicious and quick no bake cake recipe. It is also a great way to use up leftover biscuits.

I bought a packet of digestives on a recent supermarket trip and was unpacking the rest of shopping, Mini Jones helping me get things out of the shopping bags. As I was putting the milk in the fridge, I looked behind me, to see him sat on the floor carefully unwrapping the packet of digestives! He had no idea there were biscuits in there – he doesn’t know what biscuits are – he is just going through a phase or unwrapping or opening any packet he can get hold of.

So, left with an open packet of biscuits in my hands, I used the opportunity to make a chocolate fridge slice. Looking in the cupboard to see what else needed using up, I found some uncrystallised bare ginger, dried apricots and a little chocolate. I love the combination of spicy ginger and bittersweet chocolate, and with the sweet apricots adding a little fragrant sweetness, it worked out well!

This fridge cake uses less chocolate than other chocolate fridge cake recipes. Together with the kick of the chunks of spicy ginger running through it, is less sweet than other no bake cakes. This does come with a downside though: we ate double the amount in one sitting…

What is Uncrystallised Bare Ginger?

It is similar to crystallised ginger in that the ginger root is cooked a syrup until soft and sticky. However, crystallised ginger goes through an extra step and is then coated in granulated sugar. If you don’t have uncrystallised bare ginger, you can use crystallised ginger in this recipe. However, the slice will be much sweeter and have less of a fiery ginger hit.

What are Digestive biscuits?

I love the fact digestives were developed in the UK in the early 19th Century to aid digestion. Now it’s all about yogurt and chia seeds to help aid digestion, not biscuits! Many varieties contain Wholemeal flour which gives them their slightly nutty taste, and I gather that should be higher in fibre and lower in sugar than other biscuits/cookies. In the UK they can be either eaten sweet, dunked in a cup of tea; or savoury, served with cheese like a cracker.

Can’t find digestive biscuits?

If you’re in America/Canada, graham crackers would be a great substitution. If you’re in Australia and can’t find digestives or want a cheaper substitute, try Arnott’s Shredded Wheatmeal.

How long will this fridge slice keep?

This chocolate fridge cake will keep in the fridge for up to 5 days.

Make it Your Chocolate Slice:

Gluten Free: Use Gluten free cookies. The margarine/butter amount may need slightly adjusting.
Different Chocolate: Use all white, all dark or some milk chocolate.
No Dried Apricots: Leave out altogether.

If you are looking for more no bake sweet treat ideas, have a look at this pretty White Chocolate Bark with pistachios, or these 2 ingredient Chocolate Nests If you want to put the oven on, then try these Gluten Free Chocolate Chip Cookies or this Lemon Shortbread for something without chocolate!

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Ginger and Apricot Chocolate Fridge Slice

Prep Time: 15 minutes
Course: baking, Dessert
Cuisine: British, International
Keyword: baking, baking with kids, chocolate cake, leftover biscuits recipe, leftover chocolate recipe, no bake cake
Servings: 16


  • 100 g / 1/2 c margarine/butter
  • 200 g / 2 c digestive biscuits - or graham crackers - crushed
  • 60 g / 1/3 c dried apricots roughly chopped
  • 60 g / 1/3 c uncrystallised bare ginger roughly chopped
  • 50 g / 1/3 c dark chocolate roughly chopped
  • 50 g / 1/3 c white chocolate roughly chopped
  • Topping optional
  • 25 g / 1/4 c dark chocolate melted
  • 2 cubes uncrystallised bare ginger finely chopped


  • Line a 20cm x 20cm (8" x 8") tin with baking paper and lightly grease with a little margarine/butter.
  • In a small sauce pan, melt the margarine/butter over a low heat.
  • Meanwhile, mix the crushed biscuits with the ginger and dried apricots in a mixing bowl, then add the chocolate on the top.
  • Pour over the melted butter and stir to combine - the heat from the butter should melt the chocolate slightly, but still leave some chunks.
  • Press the mixture into the tin, then either place in fridge, or drizzle over a little melted chocolate and finely chopped ginger before placing it in the fridge for a couple of hours to firm up.
  • Cut into squares and enjoy!

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