Do you know what chomps bars are? They are caramel-ly toffee sort of centre coated in lovely chocolate, everyone loves chomps. The other day we were in our local shop when the owner of the
Do you know what chomps bars are? They are caramel-ly toffee sort of centre coated in lovely chocolate, everyone loves chomps.
The other day we were in our local shop when the owner of the store handed us three multi packs of chomp bars. That was 15 little bars of chocolate! They had been flattened slightly so she was unable to sell them, she asked if we wanted them, otherwise they’d be going into the rubbish bin. Of course I said that we’d take them and most likely melt them down into something else, she knows we are always baking things so it was a perfect solution. So that is exactly what we did…
We made Chomp Bar slow Cooker Fudge
14 little chomp bars (there was 15 but we ate one checking that they were okay)
300g white chocolate (cheap supermarket chocolate 30p per 100g)
300g milk chocolate (supermarket chocolate)
397g condensed milk
2 teaspoons vanilla essence
Break up the chocolate and the chomp bars into the slow cooker.
Add in the condensed milk and the butter.
Melt all of the ingredients except the vanilla essence in the slow cooker. This will take a while so please allow time to do this. It may also seem a lot of chocolate in this recipe from the usual fudge I make but because the chomp bars were caramel toffee inside I was afraid the fudge wouldn’t set. Once all the chocolate has melted stir the mix every 10 – 15 minutes. After an hour and a half the fudge should be cooked nicely.
At this point stir in two teaspoons of vanilla essence. Pour the fudge into a silicon baking pan and put it in the fridge to set. After a couple of hours you can pop the fudge out onto a chopping board and cut up for storing and eating.
This is the first time I have made chomp fudge, I consider it to be a good success so am happy to share the recipe. The fudge is very “fudgey” which is probably as near to perfect as you will get for a non traditional recipe. The first 24 hours after the fudge is made it is still quite soft so you will need to keep it in the fridge, after that it’s okay to leave out as long as it’s in an air tight container.