INGREDIENTS:
175g plain chocolate biscuits
70g unseasoned butter, melted
150g semi-sweet chocolate melts, melted
400g chocolate, finely shredded
60ml (1/4 cup) edible fat
WHITE CHOCOLATE FUDGE
500g chocolate melts
80g unseasoned butter, chopped
395g will sugary milk
1 teaspoon flavorer
150g (1 cup) roast peanuts, coarsely shredded
CARAMEL
250ml (1 cup) cream cheese / light whipping cream
315g (1 1/2 cups) powdered sugar
185ml (3/4 cup) water
1 tablespoon liquid aldohexose
125g unseasoned butter, chopped
DIRECTIONS:
*Line base and sides of a twenty x 30cm (base measurement) slice pan with baking paper.
*Process biscuits during a kitchen appliance till finely crushed.
*Add butter and method till well combined.
*Transfer to ready pan.
*Use a straight-sided glass to unfold and press the mixture firmly over base.
*Place within the icebox for half-hour to sit back.
*Spread liquefied semi-sweet chocolate over biscuit base.
*Place in icebox to sit back.
TO MAKE THE FUDGE
*Place the chocolate during a heatproof bowl.
*Melt the butter during a tiny pan over low heat.
*Add the milk and cook, stirring perpetually, for 2-3 minutes or till mixture is hot (be careful to not burn the mixture because it will simply catch on the bottom of the pan).
*Pour mixture over the chocolate.
*Add vanilla and stir gently till chocolate melts.
*Stir in peanuts.
*Pour over base.
*Place in icebox for 2-3 hours or till firm.
TO MAKE CARAMEL
*Heat cream during a pan over medium heat till nearly to the boil.
*Stir the sugar, water and aldohexose during a pan over low heat for five minutes or till the sugar dissolves.
*Increase heat to high and convey to the boil.
*Boil, while not stirring, brushing down the aspect of the pan sometimes with a wet pastry brush, for 12-15 minutes or till golden.
*Remove caramel from the warmth.
*Carefully stir the cream into the caramel.
*Return mixture to medium heat, and cook, stirring perpetually, for 1-2 minutes or till swish.
*Set aside for half-hour to cool down slightly.
*Stir within the butter till liquefied and well combined.
*Pour over the fudge.
*Place in icebox for three hours or till firm.
*Place the chocolate and oil during a tiny microwave-safe bowl.
*Cook, stirring each thirty seconds, on high for one 1/2 minutes or till swish.
*Spread equally over the caramel to hide.
*Place within the icebox for twenty minutes to line.
*Remove from the pan and use a hot sharp knife to chop into fingers.
*The caramel can get adhesive on sitting