I have entered this post into Alphabakes Challenge which is administered by The More than Occasional Baker and Caroline Makes, and this month is being hosted by Caroline Makes. The Challenge for this month is a to create a recipe or use an ingredient that starts with the letter W.
I make a chocolate fudge slice similar to this when I need a quick fix for a cake stall or coffee morning. No-bake recipes like this are fab as the only bit of faff is the mixing and then you can leave it in the fridge to set. How easy is that! This recipe can be made glutenfree by using glutenfree biscuits for the base. You could substitute the coffee with melted chocolate. I've done step by step photos so that the school Cookery Club I help out with can use the recipe.
Here's what you will need:
For the base:
2 x 200g packs rich tea biscuits
1 tin (395g) sweetened condensed milk
180g butter
100ml espresso
100g chopped walnuts
For the icing:
400g full fat cream cheese
1 1/2 cups icing sugar
60ml espresso (cooled)
100g chopped walnuts
Crush the biscuits. We used the end of a rolling pin and crushed them in a bowl. You want a mixture of crumbs and lumps.
Melt the butter and condensed milk together in a saucepan until smooth, then mix in the espresso.
You should end up with a lovely smooth caramel coloured mixture.
Add the condensed milk mixture to the biscuits with the chopped walnuts and mix together until totally combined.
Press into a lined swiss roll tin and refrigerate until set.
To make the icing:
Beat the cream cheese until smooth and then add the icing sugar and cooled espresso. Spread icing over the base, refrigerate overnight, then cut into squares and serve.
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