My kids used to love this. It was also something my mother used to make when I was a kid.
Griffins, which is a NZ biscuit (cookie) manufacture, used to sell big bags of broken biscuits, that you could use for making this and other goodies.
These are the biscuits that I would normally use for this recipe. Unfortunately, they aren't available here in the US, so you will need to substitute a local product. A plain, sweet, hard/crisp biscuit is best. I've used shortbread, oatmeal, macaroon and sugar biscuits. Don't use a soft biscuit.
The slice in the photos was made with a combination of macaroon and oatmeal biscuits. Great Value Brand from Walmart. It gave the slices a chocolaty coconut flavour.
I've converted the grams to oz. I had to round up the oz, but it all works out in the end!!
I've also put index, of the recipes on my blog, on the right hand column.
Chocolate Fudge Slice
250 gram biscuits (cookies) (9 oz)
1 stick of butter, cubed (4 oz)
1 cup sugar
1 tsp vanilla essence
2 tbsp cocoa
1 egg, beaten
Crush the biscuits. Don't smash them completely. You want to be left with something resembling breadcrumbs.
Put the beaten egg, cubed butter, sugar, vanilla essence and cocoa in a saucepan. Stir over low heat until butter is melted and mixture is smooth. Bring to a simmer, but don't let the mixture come to a boil.
Pour the crushed biscuits into the chocolate syrup mixture and stir until biscuit crumbs are coated. If the mixture looks too wet, add a couple more crushed biscuits. I added another three. As I mentioned previously, I rounded all the grams up to the nearest oz, so depending on the type of biscuit you use, you may have to add more to make the mixture a little stiffer.
Press mixture into a container. You are not going to have to bake it, so the type of container will not matter. If you want a thick slice, use a smaller container. A larger container will give you a thinner product. I think I used an 8" x 8" square cake pan. Put in fridge to set.
When set, you can leave it plain or ice it. I made a simple chocolate icing by sifting 1 cup icing sugar and 2 tbsp cocoa together into a bowl. Mix 1 & 1/2 tbsp of butter and 3 tbsp of boiling hot water together until butter is all melted. Pour butter mixture into icing sugar mixture and mix till smooth. At this point, you can mix in a little more icing sugar, until your icing is the thickness that you want it. I like a stiffer icing, so I mixed just over a 1/3 of a cup more icing sugar.
When icing has set, cut slice into small squares. This is quite a sweet, rich slice, so you don't want the squares too big. You will also need to keep it chilled in the fridge.
You can vary the sweetness, by using a little less sugar. I've made the slice using 3/4 cup or 1/2 a cup and it's turned out fine. The sweetness is also going to be affected by the type of biscuit that you use. I often add in raisins. You can also add in nuts and chopped marshmallows.
12 hours ago