White Chocolate & Raspberry Fudge Slice

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• Step 1

  Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips, crossed over, letting the ends of the paper overhang on the sides so the slice can be lifted out easily.

• Step 2

  Place condensed milk and butter in a large, microwave-safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second bursts, until butter is melted. Stir in the chopped white chocolate. Microwave on medium power in 30-second bursts until the chocolate is melted.

• Step 3

  Mix with a handheld electric mixer for 1 – 2 minutes or until slightly lighter in colour and beginning to cool down. You can skip this step if you don’t have a mixer (or can’t be bothered cleaning the mixers) – just leave the mixture for a few minutes to cool.

• Step 4

  Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and bash them with a rolling pin if you prefer. Add the crushed biscuits and white chocolate chips to the mixture and stir. Add the raspberries and mix again until everything is evenly distributed.

• Step 5

  Pour into the prepared pan and smooth the top. Refrigerate for 2-3 hours or until firm. Cut into pieces.

• Step 6

  Store in an airtight container – between layers of baking paper – in the fridge for up to a week.

• Step 7

  Notes: You can replace the raspberries with pretty much anything else that you like, for example, dried cranberries, glacé cherries or even lollies/candy like gummy bears. Diets be damned.

  Use whichever biscuits you like (or whatever you have in the pantry when the craving strikes!)

  While the slice keeps well in the fridge, just keep in mind that after a couple of days the freeze-dried raspberries will begin to soften.

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