Molly Yeh’s Dark Chocolate Fridge Cake | Girl Meets Farm | Food Network

This is Molly’s take on an English Tiffin, which is a no-bake dessert made from prepared ingredients like cookies, nuts and dried fruit all tossed together then it sets in the fridge. Molly is swapping the dried fruit for gummy worms to get some extra cool mom points!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Dark Chocolate Fridge Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 50 min (includes chilling time)
Active: 20 min
Yield: 16 squares, 6 to 8 servings

Ingredients

3 tablespoons (44 grams) unsalted butter, plus more for greasing
16 ounces dark chocolate chips
8 ounces shortbread cookies, broken into large pieces
2 cups (128 grams) store-bought mini marshmallows or homemade, (see recipe link for homemade marshmallows)
1/2 cup (21 grams) salted mini pretzel twists
1/2 cup unsalted shelled pistachios
5 ounces (142 grams) gummy worms
1/4 teaspoon flaky salt

Directions

Special equipment: a candy thermometer

Grease the bottom and sides of an 8-by-8-inch baking dish with butter. Line with parchment paper, allowing for a 2-inch overhang on all sides.

Add the butter and chocolate into a large mixing bowl. Set the bowl over a saucepan of barely simmering water over low heat. Gently melt, undisturbed, until mostly melted. Remove the bowl from the saucepan and stir until the chocolate is melted, silky and smooth. (Alternatively, you can melt in the microwave in 20 second increments.)

Into the bowl of melted chocolate, add the shortbread, marshmallows, pretzels, pistachios and gummy worms. Toss to completely coat, then transfer to the greased baking dish, pressing down with a rubber spatula to make the mixture as smooth as possible. Sprinkle with flaky salt. Refrigerate until completely chilled and hardened, at least 30 minutes, or up to overnight.

Remove the cake from the baking dish by using the parchment handles. Place on a cutting board and remove the parchment. Cut into 16 even squares. Serve immediately or refrigerate in an airtight container for up to 5 days.

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Molly Yeh’s Dark Chocolate Fridge Cake | Girl Meets Farm | Food Network

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