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Peanut Butter and Chocolate Biscuit Fudge

Try this delicious dessert!


  • 400g CADBURY Milk Baking Chocolate, broken into pieces

  • 395g can condensed milk

  • 1/3 cup KRAFT Crunchy Peanut Butter

  • ½ cup roughly chopped toasted macadamia nuts

  • ½ cup roughly chopped glace ginger

  • 1½ x 125g packets CADBURY Mini Milk Chocolate Fingers


  • 1.

    Combine the chocolate and condensed milk in a saucepan and gently heat, stirring, until the chocolate has melted. Remove from the heat and add the peanut butter, nuts and ginger and mix until smooth then pour into a lined 28cm x 18cm pan.

  • 2.

    Arrange the biscuits in a basket weave pattern, pressing down lightly. Refrigerate until firm. Cut into 24 pieces and store chilled, in an airtight container until required.

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