200 g block roast almond milk chocolate bar
395 g can sweetened condensed milk
50 g unsalted butter
200 g chopped dark cooking chocolate
½ cup roughly chopped macadamia nuts
- Chop roast almond chocolate and place into a saucepan with sweetened condensed milk, butter and dark cooking chocolate. Stir over low heat until melted and combined. Remove from heat and add macadamia nuts.
- Pour into a lined 20cm cake pan. Chill until set. Cut fudge into 15 squares. Store in an airtight container or in the fridge until required.