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Slow Cooker White chocolate fudge with a caramel filling & biscuit base.
Ingredients:
2 blocks of white cooking chocolate (broke into pieces)
1 tin of condensed milk
1 tablespoons of butter
1 teaspoon of vanilla extract
Frozen caramel ice cream topping (filling)
BISCUIT BASE
2/3 packet of scotch fingers
100g of melted butter.
Directions:
Grease the cake pan with cooking oil and baking paper.
Put the fudge ingredients except the topping in the SC and cook it on LOW for an hour and a half with the lid off and stir it every 15 minutes.
Crush the biscuits in a sandwich bag with a rolling pin and mix with the melted butter in the cake pan and then put it in the fridge.
When the fudge is done, take half a teaspoon of frozen topping and form it to a thick blob for each pieces.
Add the fudge mixture in the cake pan and cool it for 3 hours or overnight.
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