Caramel Peanut Fudge Slice

Prep Time
Cook Time
Ready In

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

Original recipe yields 20 servings


  • 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.