Chocolate fudge slice
They don’t come much easier or more delicious than this! It’s my take on a charming old-school classic, with the gloriousness of sweetened condensed milk enveloping crushed-up bikkies, it’s a very moreish treat indeed. The Craisins add a delightful tart chewiness to every bite, and the chocolate chunks – well, who doesn’t love chocolate chunks? No baking required – just jam it all into a tin, shove it into the fridge and you’re away. It makes a really nice gift all wrapped up nicely, too. To make it gluten-free, simply use your fave gluten-free biscuits.
Prep time – 20 minutes
Makes about 20-30 squares
150g butter, cubed
1 x 375g can sweetened condensed milk
¼ cup dark cocoa, sifted
1 tsp pure vanilla extract
500g plain wine biscuits (GF if necessary)
1 ½ cups Ocean Spray Craisins
1 cup chopped eating chocolate (I used 50% cocoa solids)
¾ cup desiccated coconut
¼ tsp salt
1 cup icing sugar
50g butter, melted
2 tbsp cocoa
1-3 tbsp boiled water
Line a 20cm slice tin with baking paper all the way up the sides.
Add the butter and condensed milk to a medium saucepan over a medium low. Stir until just melted and smooth. Remove from the heat.
Add the cocoa and vanilla and stir to combine.
Crush the biscuits to a crumb – either in a food processor or bashed-up in a clean teatowel with a rolling pin
Add all the biscuits to the butter mixture along with the Craisins, chopped chocolate, coconut and salt, and stir with a wooden spoon to combine evenly. Scrape the mixture into the tin with a spatula and press down firmly into an even layer.
Sift the icing sugar, cocoa and salt into a mixing bowl. Add the melted butter and 1 tbsp boiled water, and stir until smooth. Add more hot water if needed. Spread out on top of the slice.
Cover and refrigerate for at least 3 hours or overnight. Slice into pieces with a hot knife, and keep in the fridge in an airtight container. It lasts for ages – technically!