100 g butter
200 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
100 g Lindt Excellence 65% Cocoa Milk Chocolate, chopped
70 g chocolate spread
30 g almond butter
40 g raspberry jam
80 g almonds, roughly chopped
Lindt Excellence White Chocolate with a Touch of Vanilla, melted
Freeze dried raspberries
This is more of a grown-up fridge cake that lets the flavours of the finest ingredients in our Raspberry White Chocolate cookies really shine through in this irresistible no-bake treat. Imagine smooth dark and milk chocolate combined with fruity berry jam, crunchy almonds and our crumbled cookies – finished with a drizzle of vanilla-infused white chocolate and a sprinkling of freeze-dried raspberries. One slice is never enough!
Line a 8 in | 20 cm square tin with cling film (see tip).
Melt the butter, finely chopped chocolates, chocolate spread, almond butter and raspberry jam in a heatproof bowl set over a pan of barely simmering water, stirring all the time so the mix doesn’t overheat, until completely melted. Carefully remove the bowl from the heat and leave to cool for 5 minutes.
Crumble the cooled Doughlicious White Chocolate Raspberry cookies into a bowl – you want to have fairly small pieces but should still have chunks (e.g not breadcrumbs). Add the chopped almonds and mix well.
Tip into the chocolate and mix well until completely coated in the melted chocolate mix.
Spoon into the prepared tin in an even layer. Press down firmly with the back of a spoon. Smooth over the top.
Chill in the fridge for 4 hours – or until set.
Remove from the fridge and drizzle with the melted white chocolate in a zig zag pattern. Sprinkle with freeze dried raspberries and leave to set.
The best way to cut this is with a sharp knife that has been dipped in hot water and then wiped dry. The heat of the knife will glide through. You can also make this in a 7 in | 18 cm for deeper squares.