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Speckled egg Easter fudge


Speckled egg Easter fudge

Ingredients 4
Servings 4
Time 15 min

Ingredients

  • 1 1/2
    cup
    dark chocolate chips
  • 2
    Tbs
    peanut butter
  • 2
    Tbs
    almond milk
  • 100
    g
    speckled eggs
 

Method

Refigerate for 1 hour or until set
 

In a small saucepan, over a medium heat, melt all the ingredients except for the speckled eggs.

Once melted, pour into a small square container (12cm x 12cm) that has been lined with baking paper or tinfoil. Generously dot the fudge with the speckled eggs.

Refrigerate for about 1 hour until set.

Store leftovers in an airtight container in the fridge.

 

Notes:

You can use milk chocolate instead of dark chocolate.

Peanut butter can be substituted with almond or cashew nut butter.

 

Recipe reprinted with permission from Cat Carstens.

For more recipes from Cat Carstens check out her website Le Famished Cat or follow her on Instagram


 

Read more on: fudge  |  easter
 

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