CHOCOLATE MARIE BISCUIT FUDGE
500 g butter
1 cup cocoa powder
1 kg icing sugar
2 eggs (lightly beaten)
1 tablespoon Vanilla essence
1 packet Marie biscuits and 1 packet of Tennis biscuits (crushed)
Melt the butter (on the stove or in a microwave), mix in the cocoa and icing sugar in a very large bowl (don’t worry about sieving – the mixture becomes thick enough to mix out all lumps). Stir in the eggs and vanilla, mix until smooth and glossy.
Add the crushed biscuits and mix into the glorious chocolate gloop until well covered.
At this stage add other optional extras – glacé cherries/ rice crispie cereal/ mini marshmallows/ nuts.
Spoon out onto a pan and flatten the mixture with a spatula. (This mixture can be spooned into any container to set – asses how high you would like your squares to be and adjust by pouring into a wider lipped container).
Refrigerate for 2-4 hours or till set, cut into squares and keep in an airtight container.
Picture and recipe: Erika van der Westhuizen
Nota: Mens kan self neute en kersies bysit .. yummies
2de foto: Debra Esterhuyse
