Makes approximately 16 bars
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 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’s thousands of people that have that recipe book at home with my recipe in it.
- 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
- 1/2 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 and the 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 air tight container in the fridge.