Submitted by Tanya Kingston
Strawberries and Cream Shortbread Fudge
- 1 tin Condensed Milk
- 400g White Chocolate
- 1 tsp Butter
- 1 tsp Vanilla Essence
- 2/3 pkt Arnotts Strawberries and Cream Shortbread Biscuits
- 1. Add all ingredients except for biscuits to slow cooker and cook on low with lid off for 1-1.5 hours depending on your slow cooker, stirring occasionally. Cook until chocolate is melted and mixture starts to thicken.
- 2. Put biscuits in a zip lock bag and roughly crush them with a rolling pin (or something else hard and heavy).
- 3. When fudge is done, stir in biscuits. Pour into a baking paper lined tray. Once it has cooled slightly, finish setting in the fridge.
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