Digestive Biscuit Traybake With Chocolate Fudge (No Bake)
An easy, no-bake condensed milk slice with milk chocolate fudge on top.
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Servings: 12 servings
Calories: 495kcal
Ingredients
- 450 g Digestive biscuits
- 120 g Butter, melted
- 120 ml Condensed milk (from a 397g tin)
Fudge topping:
- 250 g Milk chocolate
- Remaining condensed milk from the tin (approx 277ml)
Instructions
- Line an 8x8-inch tin with baking paper.
- Crush the biscuits into fine crumbs using a food processor or blender then pour them into a large bowl.
- Add the melted butter and 120ml condensed milk (save the rest of the tin for the topping). Mix well until the crumbs are evenly coated.
- Press the biscuit mixture into the bottom of your lined tin.
Topping:
- Break the milk chocolate into pieces and place it in a saucepan with the remaining condensed milk. Melt them over low heat on the stove, stirring gently until there are no lumps left. The mixture should look thick and glossy.
- Spoon the chocolate fudge topping over the biscuit base in the tin and spread it out to the edges.
- Refrigerate for 4 hours to set.
- Cut your condensed milk slice into squares and enjoy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 495kcal | Carbohydrates: 60g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 310mg | Potassium: 301mg | Fiber: 2g | Sugar: 40g