Fudge cubes on crumb biscuit with lime caramel

Name: Fudge cubes on crumb biscuit with lime caramel
Cook time: 35 min
Total time: 12 h 35 min
Yield: 45
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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