Life is hard. This white chocolate and raspberry fudge slice is easy. And it makes life better.
And now that I’ve jumped right in with that inspirational pearl of wisdom, I should just get straight into talking about this slice before I make a real fool of myself.
As far as recipes on this blog go, this is definitely one of the easiest. It’s a melt-and-mix job, and the melting happens in the microwave so you don’t even have to risk burning yourself on the stove. Or setting fire to your hair. Like I frequently attempt to do with our gas stove, always lighting one of the front burners instead of the back one I was intending to light. While I lean over the stove. Because of course. Idiot.
Anyway, if this is Natalie-proof and I don’t burn myself making it, I reckon that probably qualifies it as a fab (safe) recipe for kids to help with.
This is actually based on a dark chocolate no-bake slice that I’ve been making for years, but since it’s December and it’s well and truly heading into summer (well it is here, anyway) so I tweaked it to make this lighter white chocolate version.
The texture is smooth and fudgy with crunchy pieces of biscuit, and while the white chocolate and condensed milk make it undoubtably sweet there’s a tart pop from the raspberries that makes it hard to stop at just one slice.
Conveniently enough, the combination of white chocolate and raspberry makes it look rather festive, so while it’s a perfect year-round easy sweet treat, it’s also a fantastic festive treat too.
White Chocolate and Raspberry Fudge Slice Ingredients and Alternatives
The raspberries in this slice are freeze-dried raspberries, which seem to be available in more and more places these days, and they’re also readily available online. I use (and love) the Fresh As brand. They’re not paying me to say this, I just really love their products.
If you have any raspberries left over, you can always use them to make some Almond, Coconut and Raspberry Muesli, or crush them into powder and make some Fruity Party Popcorn (an oldie, but a goodie).
Don’t despair if you can’t find any though, this recipe is really versatile and you can pretty much add in whatever you like!
While the white and red makes it rather festive already, you could make it even more festive by swapping the raspberries for red and/or green glacé cherries, or dried cranberries.
In fact, you can pretty much add any mix-ins that you like. Any kind of dried fruit. A different kind of chocolate. Or any kind of biscuit (cookie, for those of you who, well, call them cookies). Go wild.
This recipe also works well with sweetened condensed coconut milk. It may be a little stickier, but it still sets well. I use Nature’s Charm brand, but there are also great recipes online for making your own.
I haven’t tested this with any fat other than butter, but my suspicion is that it could be successful being made with non-dairy butter and a bar of dairy-free white chocolate like Sweet William, for those who can’t eat dairy.
Before I share the recipe I just wanted to mention how I line the tin for this. It ain’t rocket science but it does make it much easier to remove the slice to cut it! I just cut two long strips of baking paper, long enough to cover two sides and the bottom, cut it to the width of the tin, and criss-cross them in the tin.
Sometimes I’ll grease the pan to hold the paper in place, but for slices like this that don’t go in the oven I usually just hold them in place with a few clips. Then it’s easy to just lift the slice straight out when it’s chilled and ready to cut into pieces.
- 1 can (395g) condensed milk
- 150g butter - cut into cubes/chunks
- 350g good quality white chocolate, chopped
- 250g plain biscuits (cookies)
- 100g white chocolate chips (or regular chocolate, chopped)
- 1 cup freeze-dried raspberries
- Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips (see post for more info) letting the paper overhang on the sides so the slice can be lifted out easily.
- Place condensed milk and butter in a large, microwave safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30 second bursts, until butter is melted. Stir in the chopped white chocolate. Microwave on medium power in 30 second bursts until the chocolate is melted.
- Mix with a handheld electric mixer for 1 - 2 minutes or until slightly lighter in colour and beginning to cool down. You can skip this step if you don’t have a mixer (or can’t be bothered cleaning the mixers) - just leave the mixture for a few minutes to cool.
- Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and bash them with a rolling pin if you prefer. Add the crushed biscuits and white chocolate chips to the mixture and stir. Add the raspberries and mix again until everything is evenly distributed.
- Pour into the prepared pan and smooth the top. Refrigerate for 2-3 hours or until firm. Cut into pieces.
Store in an airtight container - between layers of baking paper - in the fridge for up to a week.
You can replace the raspberries with pretty much anything else that you like. For example, dried cranberries, glacé cherries or even lollies/candy like gummy bears. Diets be damned!
Use whichever biscuits you like (or whatever you have in the pantry when the craving strikes!) I usually use Arnott's Rice Cookies or other gluten-free cookies.
While the slice keeps well in the fridge, just keep in mind that after a couple of days the freeze-dried raspberries will begin to soften.
Nutrition Information:Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 286
The nutritional information above is computer-generated and is only an estimate. Please do your own research with the particular products you're using if you have specific health needs or are following a special diet.