By Karyl Laeving. Updated January 2, 2026.⭐⭐⭐⭐⭐ from 108 votes.
This Easy Chocolate Biscuit Refrigerator Cake is rich, fudgy, crunchy, and unbelievably simple. No oven, no mixer, no stress. Just melt, mix, chill, and slice your way to the ultimate no-bake chocolate dessert everyone loves.
Table of Contents
Easy Chocolate Biscuit Refrigerator Cake
- Total Time: 2 hours 20 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Easy Chocolate Biscuit Refrigerator Cake is a rich, no-bake chocolate dessert made with crunchy biscuit pieces folded into a silky cocoa-butter mixture, then chilled until sliceable. Perfect for parties, holidays, and warm days when you want a fudgy chocolate treat without turning on the oven.
Ingredients
7 oz (200 g) plain biscuits (digestives, tea biscuits, or graham crackers), broken into chunky pieces
1/2 cup (115 g) unsalted butter
1/4 cup (50 g) granulated sugar (or coconut sugar)
1/3 cup (35 g) unsweetened cocoa powder
1/4 cup (60 ml) milk (any kind)
1 tsp vanilla extract
Optional: 1/2 cup (60 g) chopped walnuts or almonds
Optional: 1/3 cup (60 g) mini chocolate chips
Optional: pinch of fine salt
Instructions
1. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
2. Break the biscuits into chunky pieces (aim for a mix of small and medium pieces, not powder).
3. In a small saucepan over low heat, melt the butter. Add sugar, cocoa powder, and milk.
4. Whisk and stir constantly until smooth, glossy, and fully combined, about 2 to 3 minutes. Do not boil.
5. Remove from heat and stir in vanilla extract (and a pinch of salt if using).
6. Fold in the biscuit pieces (and any optional add-ins) until evenly coated.
7. Scrape mixture into the prepared pan and press very firmly into an even layer using a spatula or the bottom of a glass.
8. Chill until set and firm, at least 2 hours (best at 3 hours or overnight).
9. Lift out, slice into 12 squares with a warm knife, and serve chilled or slightly softened for 5 minutes at room temperature.
Notes
For clean slices, warm your knife under hot water, wipe dry, then cut.
Pressing firmly is the difference between neat bars and crumbly pieces.
If your kitchen is warm, chill the mixture 5 minutes before pressing to make it easier to pack tightly.
Dairy-free option: use plant-based butter and oat or almond milk.
Storage: keep covered in the fridge up to 7 days, or freeze slices up to 2 months and thaw in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
About This Recipe
What It Is
A refrigerator cake made from crushed biscuits folded into a glossy chocolate mixture, pressed into a pan, and chilled until firm. It slices like a bar, eats like a cake, and tastes like pure chocolate nostalgia.
Why It Works
Butter firms up in the fridge, cocoa blooms in warm milk, and biscuits soak up just enough chocolate to stay tender but structured. No baking required and no risk of overcooking.
When To Make It
Perfect for holidays, potlucks, summer desserts, kids cooking projects, or last minute chocolate cravings when the oven stays off.
Why You’ll Love It
- No bake and beginner friendly
- Pantry ingredients only
- Customizable with endless add-ins
- Slices clean and travels well
- Loved by kids and adults
Key Ingredients & Notes
Plain Biscuits
Digestive biscuits, tea biscuits, or graham crackers all work. Break them into chunky pieces, not crumbs, for texture.
Unsalted Butter
Creates richness and structure once chilled. Dairy-free butter works beautifully too.
Cocoa Powder
Use unsweetened cocoa. Dutch-process gives a smoother chocolate flavor.
Milk
Regular or plant-based milk both work. It helps dissolve cocoa and sugar evenly.
Sugar
Granulated sugar, coconut sugar, or maple syrup all work. Liquid sweeteners may require slightly less milk.
Vanilla Extract
Rounds out the chocolate flavor.
Optional Add-Ins
Chopped nuts, dried fruit, chocolate chips, shredded coconut, or even mini marshmallows.
For a protein-packed dessert pairing, serve slices alongside Peanut Butter Protein Balls (No Bake & Simple) from FlavorAndRecipes.com.
How To Make Easy Chocolate Biscuit Refrigerator Cake
- Prepare the pan
Line an 8×8 inch pan with parchment paper, leaving overhang for easy lifting. - Crush the biscuits
Break 7 oz (200 g) biscuits into chunky pieces using your hands or a rolling pin. - Melt the chocolate base
In a saucepan over low heat, melt ½ cup (115 g) butter with ¼ cup (50 g) sugar, ⅓ cup (35 g) cocoa powder, and ¼ cup (60 ml) milk. Stir until smooth and glossy. Do not boil. - Flavor it
Remove from heat and stir in 1 teaspoon vanilla extract. - Combine
Fold biscuit pieces and any add-ins into the chocolate mixture until evenly coated. - Press and chill
Transfer to the prepared pan. Press firmly using a spatula or the bottom of a glass. Chill for at least 2 hours until firm. - Slice and serve
Lift out, slice into squares, and enjoy.
Pro Tips For Success
- Keep heat low to avoid grainy cocoa
- Chunky biscuits give the best texture
- Press firmly to prevent crumbling
- Chill fully before slicing
- Use a warm knife for clean edges
- Store chilled for best structure
Variations & Substitutions
Vegan Version
Use dairy-free butter and almond or oat milk.
Nut-Free
Skip nuts and add extra biscuits or chocolate chips.
Peanut Butter Chocolate
Stir in ¼ cup (60 g) peanut butter with the melted butter.
Dark Chocolate Upgrade
Add ½ cup (85 g) melted dark chocolate for extra richness.
Healthier Twist
Serve smaller slices with Frozen Yogurt Berry Bites (Healthy Summer Treat) for balance.
Serving & Storage
Serving
Serve chilled or slightly softened at room temperature. Delicious with berries or a spoon of yogurt.
Refrigeration
Store in an airtight container for up to 7 days.
Freezing
Freeze sliced bars up to 2 months. Thaw in the fridge overnight.
Reheating
Not recommended. This cake is meant to be enjoyed cold.
FAQs
Can I freeze chocolate biscuit refrigerator cake?
Yes. Slice first, then freeze. It thaws beautifully without losing texture.
Why is my cake crumbly?
It was not pressed firmly enough or chilled long enough. Press hard and chill fully.
Can I use chocolate instead of cocoa powder?
Yes. Melt ½ cup dark chocolate and reduce cocoa slightly.
Is this safe for kids to make?
Absolutely. No oven, simple steps, and very forgiving.
What biscuits work best?
Digestive biscuits, tea biscuits, or graham crackers all perform well.
Conclusion + Call To Action
This Easy Chocolate Biscuit Refrigerator Cake proves that incredible desserts do not need baking, fancy tools, or hours in the kitchen. One pan, one pot, and pure chocolate joy.
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