How to make them

  1. Break up the Chunkie cookies into pieces, about six pieces per biscuit.
  2. Add the white chocolate squares, condensed milk and salt to a large saucepan and put it on a low heat.
  3. When the chocolate’s all melted and the mixture is thoroughly combined, take it off the heat and stir in the Chunkie pieces.
  4. Spoon the mixture into an 8-inch square pan lined with greaseproof paper (leave some hanging over the edges). Make sure it’s even thickness all the way round.
  5. Chill for about 3 hours, until it’s set firmly.
  6. Turn the fudge out onto a wire rack or chopping board, peel the greaseproof paper off and cut it into cubes.
  7. Serve and enjoy.
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