Yields: Yield will depend on how big of a slice you like to cut them into and the size tray you use. I made little cubes of about 1.5 cm x 1.5 cm.
200g block of milk chocolate - broken up
180g block of mint oreo chocolate - break into its squares
160g mint bubbly chocolate - broken up
40g mint bubbly chocolate - chopped up to sprinkle on the top of the fudge before putting into the fridge
1 x 397g reduced sugar condensed milk
Approximately 20g butter
1Place broken-up 160g mint bubbly chocolate and milk chocolate, condensed milk, and butter into the slow cooker on LOW.
2Stir every 10-15 minutes.
3While that is cooking, chop the rest of the mint bubbly ready to sprinkle on top of the fudge and line a slice tray with baking paper.
4Once the skin has formed on top, give it a good stir and put in the mint oreo chocolate and stir.
5Once the skin has formed on the top for the second time, give it another good stir and place into a lined slice tray, then sprinkle the rest of the mint bubbly chocolate on top and put into the fridge for about 4-5 hours or overnight.
1Cooking time was about 40 minutes but you will need to do it until you get the skin on top. (I think of it as looking like the wrinkled skin on the back of my hand ). I allowed the skin to form twice, giving it a good stir after the first time, and then after the second time, I stirred it and put it in a lined slice tray.