Easter Fudge Slice
I had this idea when I saw the red melting moments in the supermarket. I don't usually buy commercial cookies, but the brightness caught my eye and I thought...WHY NOT?? So here is your Easter Fudge Slice. Too easy. Give yourself a break and go and buy whatever cute little toppings take your fancy. It is sooo easy. I did contemplate adding freeze dried fruit, but as this is sort of a kids thing I couldn't quite bring myself to do it. (And what kid appreciates freeze dried fruit at $100 a kilo?? No one I know!) So you could make a more elegant adult version if you wish.
In the meantime, make their little eyes bright when you pull this one out. Just not before bedtime...breakfast may be better! hahaha.
Eggstravagant!
Try some of our other egg-cellent recipes this Easter!
Frozen Easter Pashka With Cherry Sauce
Kirsten Tibbals Chocolate Cheesecake
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Need
- 350 Grams chocolate dark, in pieces BUY
- 400 Grams Sweetened Condensed Milk
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 10 Grams each Ruby, Gold, White chocolate callets (optional)
- a few small scottie dog shortbread biscuits, or tiny teddies
- a few candy coated easter eggs
- a few brightly coloured commercial biscuits or cookies of choice to decorate
Do
- 1
Place chocolate, condensed milk, butter, vanilla paste and salt into the Thermomix bowl and cook 40 min/70°C/speed 1.
- 2
Meanwhile, line a square 18cm tin with a removable base with baking paper that comes above the sides of the tin for easy removal. When the chocolate fudge is done, pour into the tin and tap on the bench to level.
- 3
Working quickly, decorate the entire slice with as many of the toppings you can fit onto it. The more the merrier. The chocolate callets will melt with the heat of the fudge, but that is ok. So start with the biscuits/cookies and just keep going until the entire surface is covered. I even broke up some of the red velvet melting moments and used the crumbs to decorate too. The sky is the limit!
- 4
Leave to set at room temperature for a couple of hours before transferring to the fridge.
More
To serve, cut into small pieces.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
