Chunky Fruit and Nut Fudge Slice
Search results for Chunky Fruit and Nut Fudge Slice
Ingredients
What you need
180g CADBURY Baking Dark Chocolate, broken into pieces
180g CADBURY Dairy Milk Fruit ‘n Nut, broken into pieces
395g can condensed milk
80g butter
1/3 cup CADBURY BOURNVILLE Cocoa
250g shortbread finger biscuits, roughly crushed, reserve ½ cup
100g CADBURY Dairy Milk Fruit ‘n Nut, extra
180g CADBURY Baking Dark Chocolate, broken into pieces
180g CADBURY Dairy Milk Fruit ‘n Nut, broken into pieces
395g can condensed milk
80g butter
1/3 cup CADBURY BOURNVILLE Cocoa
250g shortbread finger biscuits, roughly crushed, reserve ½ cup
100g CADBURY Dairy Milk Fruit ‘n Nut, extra
Chunky Fruit and Nut Fudge Slice
Search results for Chunky Fruit and Nut Fudge SliceIngredients
What you need
180g CADBURY Baking Dark Chocolate, broken into pieces
180g CADBURY Dairy Milk Fruit ‘n Nut, broken into pieces
395g can condensed milk
80g butter
1/3 cup CADBURY BOURNVILLE Cocoa
250g shortbread finger biscuits, roughly crushed, reserve ½ cup
100g CADBURY Dairy Milk Fruit ‘n Nut, extra
180g CADBURY Baking Dark Chocolate, broken into pieces
180g CADBURY Dairy Milk Fruit ‘n Nut, broken into pieces
395g can condensed milk
80g butter
1/3 cup CADBURY BOURNVILLE Cocoa
250g shortbread finger biscuits, roughly crushed, reserve ½ cup
100g CADBURY Dairy Milk Fruit ‘n Nut, extra
The ultimate in fudginess: fruit, nuts and shortbread. Great to pack for a picnic or special afternoon tea. Don't forget the espresso!
Method
1. COMBINE the chocolates, condensed milk, butter and cocoa in a saucepan. Heat gently until melted and smooth.
2. REMOVE from heat and stir in the biscuits.
3. SPREAD the mixture into a paper lined 22cm x 12cm loaf pan then press the reserved biscuits and extra fruit ‘n nut into the top. Cover and refrigerate until firm enough to slice then store in an airtight container.
Tip:
For something a little different spoon the mixture into individual patty papers or foil cases and allow to firm before serving.
2. REMOVE from heat and stir in the biscuits.
3. SPREAD the mixture into a paper lined 22cm x 12cm loaf pan then press the reserved biscuits and extra fruit ‘n nut into the top. Cover and refrigerate until firm enough to slice then store in an airtight container.
Tip:
For something a little different spoon the mixture into individual patty papers or foil cases and allow to firm before serving.
