A couple of years ago I was apart of a slow cooking group on facebook and the admin was creating a recipe book to publish and was asking people to submit their own original creations. I had created this fudge recipe but then changed it to suit a slow cooker, and I submitted the recipe. A few months later I got an email from ABC publishing telling me my recipe was going to be published. I was so over the moon! It makes me happy knowing there are thousands of people that have that recipe book at home with my recipe in it.
If you like this recipe please think about giving it a rating out of 5 below and check out all my other recipes!
- 395g tin sweetened condensed milk
- 220g block white chocolate, broken into pieces
- 180g block Milky Bar Cookies and Cream, broken into pieces
- 2 tsp vanilla essence
- 65g butter, softened, plus 2 teaspoons extra
- 3/4 cup light brown sugar
- 1/4 cup milk
- 1 1/4 cups plain flour
- 1/4tsp salt
- 1/2 cup chocolate chips
- Place the softened butter and brown sugar in a medium bowl and cream together until smooth. Add the milk and 1 tsp of the vanilla and mix until combined. It may appear lumpy but this is OK. Add the flour, salt and chocolate chips and mix. Spread the cookie dough onto a baking sheet and refrigerate for 1-2 hours or until slightly set.
- Place the condensed milk, chocolate, 1 tsp vanilla and the 2 tsp of butter into a large saucepan over a very low heat so it doesn’t burn. Stir continuously until fully melted and smooth. Set aside to cool slightly.
- Take little pieces of cookie dough (reserve about 1/2 cup of dough for the end) and fold through the fudge. Line a brownie tin or square cake tin with baking paper and pour the fudge into the tin. Decorate with remaining cookie dough pieces.
- Refrigerate for at least 2 hours to set. Slice into squares and store in an airtight container in the fridge.