This is the favourite tuckshop treat I have been hinting at on Twitter recently. The recipe is so simple a child can do it and it works very well for bake sales and school baking days. The recipe can be made more luxurious by adding 100g mixed unsalted nuts instead of biscuit and adding green and red glace cherries or by adding dates and coconut for a more middle Eastern style dessert. I suggest that you play around and experiment but always make more than you think you need. This will be gone in a flash
Chocolate Biscuit Fudge
200g marie biscuits or graham crackers, roughly broken into pieces
500g icing/confectioners sugar
20g cocoa powder
1 egg, beaten
5ml caramel essence
Melt butter in the microwave for 2 minutes. Add cocoa powder and stir well. Add icing sugar and beaten egg. Mix well. Microwave for another 2 minutes. Add caramel essence and stir in biscuit pieces. Stir well until completely mixed through. Place in a square cake tin lined with baking/wax paper. Allow to cool and set in the fridge for about 2 hours.
Egg Free: It is possible to omit the egg from the above recipe. The mixture then doesn’t require the second 2 minute cooking session in the microwave. The bars are a lot firmer and not as fudgy but they are just as moreish.