The easiest and tastiest Biscoff refrigerator cake recipe - a great activity to make with kids!
We’ve turned the nation’s favourite biscuit spread into a no-bake refrigerator cake! If you can’t find mini marshmallows use large ones and roughly chop them, or snip into smaller pieces with scissors, before using.
This no-bake refrigerator Biscoff treat is so easy to rustle up and will soon become a firm favourite with kids and adults. It's so fun to make so kids will love getting involved - especially if a few mini marshmallows can be taste tested during preparation! Biscoff is the undisputed king of the sweet spreads for us and this dish is perfect for picnics, parties or if you feel like a sweet treat.
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Yields:
36 serving(s)
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Cal/Serv:
144
Ingredients
400g
white chocolate, roughly chopped
100g
unsalted butter
175g
Lotus Biscoff spread
200g
Lotus biscuits, broken into pieces
100g
mini marshmallows
Caramel sauce, to drizzle (optional)
Directions
Step 1Line a 20.5cm square tin with baking parchment or a double layer of clingfilm, leaving excess hanging over the sides.
Step 2Melt the white chocolate, butter and Biscoff spread in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (it will look slightly grainy because of the spread).
Step 3Remove from heat and gently stir in the biscuits and marshmallows. Scrape into the prepared tin and chill for 3hr, until set.
Step 4Remove from tin and transfer to a board. Drizzle with caramel sauce, if using, and serve in squares.
GH TIPS:
To store: Store in an airtight container in the fridge for up to 5 days.
Want to make this with another favourite sweet spread? You could try Nutella, or pistachio cream instead for a fun twist!
For an easy bake that includes Biscoff, try our Biscoff tray bake cake that only uses three ingredients.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
