Fudge cubes on crumb biscuit with lime caramel

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 4
No baking: The Polar Express brought over sweet candy with Brazil nuts and cranberries. Put them in the fridge!
COOK TIME
35 mins
TOTAL TIME
755 mins

Ingredients

Servings: 45
  • 7-10 Tbsp Oil
  • 300 g Oat biscuits (e.g. from Gille)
  • 75 g Butter
  • 1 TEASPOON Gingerbread spice
  • 5 TABLESPOONS Caramel spread
  • 1 Organic Lime
  • 100 g Brazil nut kernels
  • 100 g dried cranberries
  • 600 g white couverture
  • 250 g room-warm double cream cheese
  • 300 g Icing sugar
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    The day before, grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Pour the biscuits into a large freezer bag. Close the bag and roll over with a cake roll until the cookies are crumbled. Melt butter. Mix with gingerbread spice and cookie crumbs. Press firmly into the mould to form a base. Chill for about 30 minutes.

  2. 2

    Mix the bread spread and lime zest. Spread on the biscuit base. Refrigerate the mould again for about 30 minutes.

  3. 3

    Chop nuts and cranberries into small pieces. Coarsely chop the chocolate coating and melt in a hot water bath. Mix cream cheese and icing sugar with the whisk of the mixer until creamy. Add the liquid, warm couverture and stir in with a dough scraper. Fold in nuts and cranberries. Spread the fudge mixture loosely in the mould. Cover and leave to cool overnight.

  4. 4

    The next day, carefully remove cookie crumb fudge from the mould. Cut immediately into cubes of approx. 3 cm. Keep cold until serving. Keep refrigerated for about 1 week.

Nutrition Facts

KCAL
160 kcal
CARBS
20 g
FATS
10 g
PROTEINS
2 g