Caramel Peanut Fudge Slice

20
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (70.4 g)
  • Calories 160.8
  • Total Fat - 11.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 27.9 mg
  • Sodium - 5962.2 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 6.3 g
  • Protein - 1.7 g
  • Calcium - 24.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0 mg

Step 1

Grease an 18cm x 28cm slice pan and line base and sides with baking paper, extending 3cm above pan edges.

Step 2

Process biscuits/cookies in a food processor until coarsely crushed and transfer to a large bowl and stir in Rice Bubbles and peanuts.

Step 3

Place chocolate, butter and condensed milk in a medium saucepan and stir over a medium to low heat until mixture is smooth and then remove and let stand for 10 minutes.

Step 4

Stire chocolate mixture into biscuit mixture until combined.

Step 5

Spoon into prepared pan and press evenly over base and then spoon melted white chocolate into a snap lock bag and squeeze into one corner and twist bag and snip the tip and drizzle over slice.

Step 6

Refrigerate for 6 hours or overnight, or until firm.

Step 7

Lift slice out of pan on to a chopping boards and cut into bars.

Tips & Variations


No special items needed.

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