Chocolate Fudge Slice

print

Black forest fudge slice

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

Ingredients

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

Icing
1 cup icing sugar
50g butter, melted
2 tbsp cocoa
1-3 tbsp boiled water
Pinch salt

Method

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. They need to be ground really, really fine so the slice is fudgy and not dry.

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.

If it feels like the mixture is too dry you can add a little more melted butter or condensed milk.

Scrape the mixture into the tin with a spatula and press down firmly into an even layer.

Icing

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!