Fruity Fudge Fingers
Ingredients
125ml melted butter or margarine
125ml soft brown sugar...
1 x 397g can condensed milk
5ml Moir’s vanilla essence
125ml Safari raisins
125ml Safari sultanas
125ml Safari currants
100g Moir’s glacé cherries
50g Safari pecan nuts or walnuts, chopped
2 x 200g packets Moir’s Tea Lovers biscuits, crushed
Melted white and milk chocolate
Ingredients
125ml melted butter or margarine
125ml soft brown sugar...
1 x 397g can condensed milk
5ml Moir’s vanilla essence
125ml Safari raisins
125ml Safari sultanas
125ml Safari currants
100g Moir’s glacé cherries
50g Safari pecan nuts or walnuts, chopped
2 x 200g packets Moir’s Tea Lovers biscuits, crushed
Melted white and milk chocolate
Methode
1.Stir the butter and sugar together over low heat until the sugar has melted.
2.Add the condensed milk and essence.
3.Add the remaining ingredients and mix well.
4.Spoon the mixture into a greased pan 18 x 28 x 3 cm.
5.Use a spoon and press into the pan.
6.Refrigerate overnight.
7.Drizzle with melted chocolate & cut into fingers.
Makes 48 fingers
Tip:
1. Replace glace cherries with Moir’s mixed citrus peel and biscuits with Moir’s ChocolateTea Lovers biscuits.
2. Replace the Safari raisins, sultanas and currants with 375ml Safari cake mix.
1.Stir the butter and sugar together over low heat until the sugar has melted.
2.Add the condensed milk and essence.
3.Add the remaining ingredients and mix well.
4.Spoon the mixture into a greased pan 18 x 28 x 3 cm.
5.Use a spoon and press into the pan.
6.Refrigerate overnight.
7.Drizzle with melted chocolate & cut into fingers.
Makes 48 fingers
Tip:
1. Replace glace cherries with Moir’s mixed citrus peel and biscuits with Moir’s ChocolateTea Lovers biscuits.
2. Replace the Safari raisins, sultanas and currants with 375ml Safari cake mix.
