Nut Crunch Chocolate Fudge

Makes 24

2 cups chopped dark chocolate
1 tin (385g) condensed Milk
1 Tbs butter
2 cups roughly broken shortbread biscuits
1 cup coarsely chopped roasted nuts

Line a 22cm square baking tin.

In a large thick bottomed pot, combine the chocolate, condensed milk and butter.

Stir over medium heat until mixture is evenly melted and smooth.

Cook, while stirring, over medium heat.

Remove from the heat then stir in broken biscuits and nuts.

Spread into prepared baking tin.

Refrigerate until firm before slicing into blocks.