White Chocolate and Raspberry Fudge Slice
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Smooth and fudgy, crunchy and sweet, with a tart raspberry pop that makes it hard to stop at just one slice!
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, let’s talk about this slice.
It has a smooth condensed milk fudge base, with crunchy pieces of biscuit, and while the white chocolate and condensed milk make it undoubtedly 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 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 make 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.
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 them 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.
More Recipes You May Like:
- You might want to try one of my other versions of this slice next. There’s Caramilk Slice, made with caramelised white chocolate, and Mini Egg Fudge Slice for Easter. I also have a gluten free chocolate slice on my other website that uses dark chocolate.
- If you enjoy easy melt-and-mix recipes, give my Strawberry Rice Krispie Treats or Gluten Free Rice Krispie Treats a go.
White Chocolate and Raspberry Fudge Slice
Ingredients
- 395 c sweetened condensed milk (1 can)
- 150 g butter cut into cubes/chunks
- 350 g good quality white chocolate chopped
- 250 g plain biscuits cookies
- 100 g white chocolate chips or regular chocolate, chopped
- 1 cup freeze-dried raspberries
Instructions
- 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. Keep in mind that after a couple of days the freeze-dried raspberries will begin to soften.
Notes
Enjoy!
~Natalie
xx
