Biscuit Fudge (no bake)
No cooking required, fast and easy
: slice/baking
: Kiwi
  • 226 grams butter,
  • ½ cup sugar,
  • 2 Tablespoons cocoa powder,
  • 2 eggs, beaten
  • 2 packets round wine biscuits, or 2 packets Marie biscuits in Australia
  • ½ cup desiccated coconut
  • Splash of vanilla essence.
  • Tin/pan size 30cm x 20cm, Greased and lined with baking paper.
  1. Process the biscuits until all broken and crumbly.
  2. Put butter, sugar and cocoa into a saucepan and melt slowly until the sugar has Do Not Boil. When the butter, sugar and cocoa has melted and blended together, add eggs and mix.
  3. Add to the biscuits and add the coconut, Get your hands in a mix all up well.
  4. You can also add sultanas or dried apricots, Press into a greased tin and place in fridge to set.
  5. When set, take out of pan and remove paper and ice.
  6. Ice with chocolate icing, Or use melted chocolate, add coconut or 100 & 1000s to top or desiccated coconut.
This is an un baked slice and has raw eggs in it. It is best kept in the fridge.
To crush the biscuits, place in a plastic bag and roll/bash with a rolling in. You still want chunks of biscuits.
Use hands to really mix well and crush any biscuit chunks that are to large. Press firmly to get a nice compact slice.You can use up to 1 cup of sugar.
Recipe by BakeandCut at