Peanut & Hazelnut Fudge Slice

Ingredients:

BASE

• 600g Rice cookies – crushed in food processor

• 3 cups coconut (fine desicatted)

• 1 cup condensed milk

• 50g butter – melted

• 2 tbsp cocoa

• 2 tsp vanilla paste

• 1 tsp salt

FILLING

• 1kg peanut butter

• 375g butter

• ½ cup cream

• 1 Jar Barker’s Professional Dulce de Leche

• 3 squirts of Barker’s Professional Hazelnut Coffee Syrup

• 3 cups icing sugar

• 1 tsp salt

 TOPPING

• Chocolate Ganache (1:2 ratio)

 Method:

1. Mix Base ingredients in bowl – press into lined tin until flat. Set in chiller while making filling.

2. Filling – soften butter and place in mixer with other ingredients. Beat together until mixed and creamy.

3. Set overnight in fridge. Pour thin layer of ganache over top and cut into 4x10cm slices.

This Recipe Uses: