Marie Biscuit Fudge Recipe

Marie Biscuit Fudge Recipe

Marie Biscuit Fudge – The ultimate sweet treat

This decadent Marie Biscuit Fudge treat is so indulgent for young and old that it will disappear almost quicker than the time it took to prepare them.

Marie Biscuit Fudge Recipe

Marie Biscuit Fudge Recipe

Looking for a no-bake, quick and easy sweet treat to prepare for the family? This Marie Biscuit Fudge recipe takes only 30 minutes to prepare. Then it needs to cool before it can be cut into pieces and served.

This sweet treat is basically a chocolate-flavoured fudge filled with broken Marie Biscuit pieces. The biscuit pieces provide a delicious crunch to this tasty bite.

This decadent Marie Biscuit Fudge treat is so indulgent for young and old that it will disappear almost quicker than the time it took to prepare them. So, it’s best to make the necessary precautions and just bake a double portion from the start. Maybe keep the second batch aside and surprise your family a bit later.

If you do not have Marie Biscuits or you prefer another type of biscuit, you can substitute the Marie Biscuits for it. Any plain, hard type of biscuit will work for this recipe.

If you have young, upcoming chefs in your households, this recipe is a good start for them to encourage their enthusiasm in the kitchen.

Marie Biscuit Fudge Recipe

5 from 2 votes
Recipe by Melissa Jacobs Course: Dessert, TreatsCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

20

minutes
Servings

8

Total time

30

minutes

These sweet treats are quick and easy and so delicious!

Ingredients

  • 1 packet Marie bisucits (broken not crushed)

  • 175 g butter

  • 2 cups icing sugar

  • 2 tablespoons cocoa

  • 5 ml vanilla essence

  • 1 large egg

Method

  • Mix the egg and the vanilla essence in a bowl.
  • On a low heat, melt the butter in a pot.
  • Add the icing sugar and cocoa. Turn off the heat. Add the egg mixture.
  • Gently add the broken biscuits.
  • Pour into a greased dish.
  • Allow to cool and cut into pieces.

Notes

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