Smooth and fudgy, crunchy and sweet, with a tart raspberry pop that makes it hard to stop at just one slice!
Life can be complicated, but this white chocolate and raspberry fudge slice is refreshingly simple — and it instantly brightens your day.
The base is a silky condensed milk fudge studded with crunchy biscuit pieces. White chocolate and condensed milk create a rich, sweet foundation, while freeze-dried raspberries add a tangy pop that keeps you coming back for another square.
The white chocolate and raspberry pairing looks especially festive, so this no-bake slice is perfect any time of year and makes an excellent addition to holiday treats.
White Chocolate and Raspberry Fudge Slice Ingredients and Alternatives
This recipe uses freeze-dried raspberries for their concentrated tart flavour and crisp texture; they’re increasingly easy to find in stores or online. If you can’t source them, don’t worry — the recipe is forgiving and works with many mix-ins.
Swap freeze-dried raspberries for dried cranberries, glacé cherries, or even colourful candy for a playful twist. You can also vary the biscuits (cookies), change the chocolate type, or add nuts and dried fruit — make it your own.
To make removing and cutting the slice easier, line an 8” (20cm) square tin with two long strips of baking paper laid in a criss-cross so the paper overhangs the sides. You can grease the tin lightly to hold the paper if desired, or use clips to keep the paper in place. Once chilled, lift the slice out using the paper overhang and slice neatly.
More Recipes You May Like:
- Try other variations like a caramelised white chocolate Caramilk slice, a Mini Egg fudge slice for Easter, or a gluten-free dark chocolate no-bake slice.
- If you enjoy quick melt-and-mix treats, Strawberry Rice Krispie Treats or Gluten Free Rice Krispie Treats are also simple and delicious options.
White Chocolate and Raspberry Fudge Slice
Ingredients
- 395 g sweetened condensed milk (1 can)
- 150 g butter, cut into cubes
- 350 g good quality white chocolate, chopped
- 250 g plain biscuits (cookies), lightly crushed
- 100 g white chocolate chips (or chopped regular chocolate)
- 1 cup freeze-dried raspberries
Instructions
- Line the base and sides of an 8” (20cm) square cake tin with two long strips of baking paper laid in a criss-cross, leaving an overhang to lift the slice out later.
- Place condensed milk and butter in a large microwave-safe bowl or jug. Microwave on high for 1 minute, stir, then continue in 30 second bursts until the butter is melted.
- Stir in the chopped white chocolate and microwave in 30 second bursts on medium power until the chocolate has melted. Stir until smooth.
- Use a handheld mixer to beat the mixture for 1–2 minutes until slightly lighter and beginning to cool, or let it sit a few minutes to cool if you prefer not to mix.
- Lightly crush the biscuits by hand or in a bag with a rolling pin. Add the crushed biscuits and white chocolate chips to the mixture and stir to combine. Fold in the freeze-dried raspberries until evenly distributed.
- Pour the mixture into the prepared pan, smooth the top, and refrigerate for 2–3 hours or until firm. Lift out using the paper overhang and cut into pieces.
- Store the slices in an airtight container between layers of baking paper in the fridge for up to a week; note that freeze-dried raspberries may soften after a couple of days.
Notes
Raspberries — Feel free to replace freeze-dried raspberries with dried cranberries, glacé cherries, or even candy for a playful variation.
Biscuits/cookies — Use any biscuits you have on hand. Gluten-free cookies work well if you need this to be gluten free.
Nutritional Disclaimer: Any nutritional information provided is an estimate and intended as a guide only.
Enjoy!
~Natalie
xx