What you will need:

175g plain chocolate biscuits

70g unsalted butter, melted

150g dark chocolate melts, melted

400g milk chocolate, finely chopped

60ml (1/4 cup) vegetable oil


500g white chocolate melts

80g unsalted butter, chopped

395g can sweetened condensed milk

1 teaspoon vanilla extract

150g (1 cup) roasted peanuts, coarsely chopped


250ml (1 cup) double cream / whipping cream

315g (1 1/2 cups) caster sugar

185ml (3/4 cup) water

1 tablespoon liquid glucose

125g unsalted butter, chopped

How to Make It:

-Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper.

-Process biscuits in a food processor until finely crushed.

-Add butter and process until well combined.

-Transfer to prepared pan.

-Use a straight-sided glass to spread and press the mixture firmly over base.

-Place in the fridge for 30 minutes to chill.

-Spread melted dark chocolate over biscuit base.

-Place in fridge to chill.


-Place the white chocolate in a heatproof bowl.

-Melt the butter in a small saucepan over low heat.

-Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).

-Pour mixture over the white chocolate.

-Add vanilla and stir gently until chocolate melts.

-Stir in peanuts.

-Pour over base.

-Place in fridge for 2-3 hours or until firm.


-Heat cream in a saucepan over medium heat until almost to the boil.

-Stir the sugar, water and glucose in a saucepan over low heat for 5 minutes or until the sugar dissolves.

-Increase heat to high and bring to the boil.

-Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 12-15 minutes or until golden.

-Remove caramel from the heat.

-Carefully stir the cream into the caramel.

-Return mixture to medium heat, and cook, stirring constantly, for 1-2 minutes or until smooth.

-Set aside for 30 minutes to cool slightly.

-Stir in the butter until melted and well combined.

-Pour over the fudge.

-Place in fridge for 3 hours or until firm.

-Place the milk chocolate and oil in a small microwave-safe bowl.

-Cook, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth.

-Spread evenly over the caramel to cover.

-Place in the fridge for 20 minutes to set.

-Remove from the pan and use a hot sharp knife to cut into fingers.

-The caramel will get gooey on sitting

Post a Comment

Previous Post Next Post