Biscuit base
250gms shortbread, crushed
4Tbs butter, melted
Combine melted butter and cookies and mix until combined.
Once combine, place in a lined square cake tin and press down firmly.
Place in the fridge to set.
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Strawberry cream
300gm icing sugar
1/4c heavy cream (thickened or double will work too)
56gms soft butter
1tsp strawberry essence
Place ingredients in a plastic jug and mix with a mixer until combined and creamy.
Once the biscuit base is set spread the strawberry cream over it and place in the fridge to set while fudge is cooking.
*You don't need to use all the cream.
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Strawberry fudge
600gms White chocolate
1tbs Strawberry Essence
1 can of condensed milk
A dash of pink food colouring
Break up the chocolate bars and place in the slow cooker along with the strawberry essence and condensed milk, cook on high for approximately 60-90 minutes (Depending on your slow cooker). Stir every 15 minutes with a metal or plastic spoon.
Once your fudge starts looking like it's cracking when you stir it then it's ready.
Once fudge is cooked pour over your biscuit/cream base and refrigerate until set