Unicorn Fudge 

The fudge keeps for up to 2 weeks in an airtight container in the fridge.

Make 30 pieces 

Prep 20 Mins 

Total Time  25 Mins, plus cooling and overnight setting 

Ingredients 

• 1 x 397g tin condensed milk
• 400g Belgian white chocolate, finely chopped
• 3 different shades of gel or paste food colouring
• 50g mini marshmallows 
• 1x tube of coloured sprinkles to decorate 

Line the base and sides of a 900g loaf tin with baking paper. Tip the condensed milk and chocolate into a wide nonstick pan and melt together on the lowest heat, stirring frequently.

1. 
   

  Once melted, divide the mixture equally between 3 bowls. Add a different   colouring to each bowl and stir in well. Pour into the tin in layers (you can swirl them together lightly, if you wish). Scatter over the marshmallows and sprinkles, lightly pressing them into the mixture. Cover and chill in the fridge overnight, or for at least 8 hours until set firm.


Tip the fudge out of the tin and remove the baking paper. Cut into slices, and then into fingers. Serve straight from the fridge.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Soft and chewy Chocolate Chip Cookie Bars in a pan. Recipes includes instructions on how to bake them in a 13x9 and or to make them extra thick in a 9x9 pan. 

Prep Time  15 minutes 

Cook Time 30 minutes 

Total Time  45 minutes 

Servings   24 squares 

Calories    250 kcl 

Ingredients 

226g or 1 cup  Butter melted and the cooked for at least 5 minutes 

200g or 1 cup Light brown sugar 

150g or 3/4 cups Sugar 

2 Eggs + 1 Egg Yolk room temperature preferred

1 1/2 teaspoons Vanilla Extract 

285g or 2 1/2 cup of  Plain Flour 

2 teaspoons  Cornflour 

1/2 teaspoon  Baking Powder 

1 teaspoon Salt

340g or 2 cups Semisweet  Chocolate Chips

Instructions 

1. Preheat oven to 180C or 350F and prepare either a 13x9 or 9x9 pan (13x9 for more servings, 9x9 for thicker, chewier congo squares) by lining with parchment paper (or lightly grease and flour).

   
   
2. Combine melted (cooled) butter and sugars in a large bowl, stir well.

   
   
3. Add eggs, and egg yolk one at a time, stirring well after each addition.

   
   
4. Stir in vanilla extract.
5. 
   

   In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.  

   
   
6. Gradually stir dry ingredients into wet until completely combined.  Stir in chocolate chips.

   
   
7. Spread batter evenly into prepared pan.  Bake on 350F (177C) until edges just begin to turn 

   golden brown (30 minutes for 13x9 pan; 35 minutes for 9x9 pan).

   
   
8. Allow to cool before cutting and serving (don't cool too long, though -- these are amazing when served still slightly warm!)