This recipe came from Abby’s sister – where it originated we don’t know, but it’s a great recipe to have up your sleeve. This slice evokes memories childhood, and old hand written recipes from the 1950’s. There have been many different versions in fashion at various times, but in our opinion this no frills recipe is the best. It’s robust, so is good for lunch boxes and parties and will keep well in the fridge or freezer. It can be iced with either a chocolate icing or melted chocolate (milk or dark depending on your preference).
Abby likes to break up the biscuits by hand so you get some larger bits through the fudge, but Leigh has done this in the food processor to get a finer result and save time. Either technique works well.
It’s important that the butter, sugar and cocoa mix is not too hot when you add the egg or it will scramble – not very pretty and definitely not the desired result! The most time consuming aspect of this recipe is pressing the fudge into the tin as you will need to apply a bit of muscle to the back of a spoon to get the biscuit chunks to sit smoothly in the tin!
This fudge recipe with two packets of biscuits will fill a brownie tin. Abby often makes a half recipe in a 28cm x 18cm (11 inches x 7 1/2 inches approximately) tin.
If you live in New Zealand Griffins Superwine biscuits are the ones to use. If you’re our neighbors across the ditch. Arnott’s Maire biscuits work well. If you live anywhere else, you want a plain shortbread-type biscuit that’s not too sweet. We’ve both spent a bit of time in the USA, but can’t recall a suitable biscuit just now – Graham Crackers would be too cinnamony (if there is such a word!). If you come across a good American biscuit/cookie equivalent we would love you to let us know.
Best Ever Chocolate Fudge With Broken Biscuits
2 packets of Super Wine, or similar, biscuits
2 cups coconut
4 Tbsp Cocoa
225 grams butter
225 grams sugar
Crush biscuits to desired size in a large bowl, add coconut and set aside.
In a pot melt butter with sugar and cocoa till sugar is dissolved and butter melted, but not too hot. Let this mixture cool before adding the lightly beaten eggs and mix quickly.
Add the melted butter, cocoa, sugar and egg mixture to the broken biscuits and coconut and mix till all are well combined. Press well into a tin lined with baking paper.
Carefully melt approximately 250 grams of chocolate (we like Whittaker’s 50% Milk Chocolate) and smooth over the slice. Allow to set on the bench for about 20 minutes before cutting into the desired size. If you don’t have chocolate on hand, make chocolate icing sifting two cups of icing sugar and 1/4 cup cocoa into a bowl. Melt two tablespoons of butter and stir in. Mix together with warm water to achieve the desired consistency.Cut or score the icing before the melted chocolate or icing gets too hard or it will crack on cutting.