Biscuit Base Ingredients
125 g butter
4 tbsp golden syrup
¼ tsp of baking soda
1 tbsp boiling water
1 cup rolled oats
1 cup plain flour
1/3 cup brown sugar
¾ cup desiccated coconut
Biscuit Base Method
Preheat the oven to 160°C and line a 20cm x 20cm square tin or slice tin with baking paper..
Melt together the butter and golden syrup in a saucepan over a low heat.
In a large bowl, combine oats, flour, brown sugar and coconut.
Dissolve the baking soda in the boiling water, add to saucepan.
Combine liquid and dry ingredients.
Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
Allow to cool.
Peanut Butter Fudge Filling
Filling Ingredients
1x can of sweetened condensed milk
2 tablespoons of butter
1 and 1/3 cup of crunchy peanut butter
cap full of vanilla essence
1 teaspoon of golden syrup
Filling Method
In a saucepan gently melt the condensed milk and butter. Add vanilla.
Place the peanut butter and golden syrup into condensed milk and stir until it is smooth and creamy.
pour over the prepared base. Bake for another 12 minutes on 160. Allow to cool a little before adding chocolate top.
Chocolate Topping
3/4 cup of dark or chocolate bits
1.tablespoon of vegetable or sunflower oil
Ground pink Himalayan salt
Melt chocolate bits over a pot of boiling water and add oil mix well and pour over the fudge slice. Lightly sprinkle with salt. Refrigerate for at least 3 hours and slice into small squares.
This is a picture of my improved recipe of the fudge slice as you can see it has set better and was a breeze to slice compared to the picture below in which the fudge wasn't baked
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| Crunchy Peanut Butter Fudge Slice (improved Recipe) |
This is a picture of the previous version the fudge was only done on the stove. and poured onto the base and popped in the fridge to set like most of the recipes I found on the net
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| Salted crunchy peanut butter and chocolate fudge slice |
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