When I want to test a ridiculously decadent recipe, but know we don’t need a whole tray, I’ll palm it off to my mum to take to play group. That way I have 20 odd taste testers at my disposal and a quarter tray of slice for us. Win, Win. Well I packed it up and handed it off to mum and when I called her the next day and asked how the slice and dip (recipe to come) went, her response was “The dip was great”.
“And the slice”, I prodded
“Your sister and I tried a piece and unfortunately the slice didn’t make it to playgroup”. So while I lack my 20 taste testers on this particular recipe I can guarantee it is definitely moreish and you really should keep more then a quarter of the slice for yourself.
Easter Fudge Slice
The ultimate Easter treat! Everyone will want a piece of this slice.
Using multi blade. Melt butter at 70°C for 3 minutes at speed 1. Add chocolate biscuits and pulse for 8 seconds. Press into a greased 28 x 18cm slice pan and cook in the oven for about 10 minutes. Allow to cool while preparing topping.
Using multi blade. Add water, sugar, butter and powdered milk. Heat at 90°C for 6 minutes at speed 4. Add chocolate and heat at 90° for 2 minutes at speed 1.
Pour an top of biscuit base and place eggs evenly on top. Give the pan a gentle whack to allow the eggs to sink into the fudge layer. Allow to set in fridge for 2 hours. Cut into pieces using a knife run under hot water.
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