Chocolate Ginger Refrigerator Squares Recipes

CHOCOLATE & GINGER REFRIGERATOR SQUARES

Chocolate & ginger refrigerator squares image

This quick and easy fridge cakes make a great addition to a homemade gift hamper

Provided by Good Food team

Categories Dessert, Snack

Time 20m

Yield Makes 32

Number Of Ingredients 5

Ingredients

300g ginger nut biscuit , roughly crushed
140g crystallised stem ginger , finely chopped
300g plain chocolate
100g butter , diced
100g golden syrup

Steps:

Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE GINGERBREAD SQUARES

Chocolate Gingerbread Squares image

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield About 36 squares

Number Of Ingredients 13

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons gingerbread spice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 large egg, plus 2 egg yolks
1/2 cup water
4 teaspoons ginger jam
1/2 cup confectioners' sugar
12 ounces semisweet chocolate, chopped
1/4 cup vegetable shortening
Chopped crystallized ginger, for topping

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.

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