Slow Cooker Chocolate Chilli Fudge Bites

Perfect melt in your mouth Chocolate fudge….


These mini chocolate fudge mini bites with an added little extra kick from chilli are easy to make and taste so damn good!

I can’t completely take full credit for them though as I got the recipe from a facebook page called Slow Cooked Wonders 🙂 although I did slightly change it to my taste.


  • Tin of sweetened condensed milk 397g
  • 200g white chocolate
  • 100g dark chocolate
  • 100g milk chocolate
  • 1 tbsp butter
  • 1tsp vanilla essence
  • 1 chilli, grated


Empty the condensed milk into the slow cooker, cook on medium.

Break up the chocolate into pieces and add into the pot, add in the butter and vanilla essence

The mixture will needed to be stirred every 10 minutes for about 2 hours, after 1 hour turn the cooker down to a low. The mixture will start to become thick with a thin skin over the top, so it needs to be stirred often.

Add in the chilli towards the end and mix in.

Pour into a lined tin or mould, leave to cool and then place in the fridge for 24 hours to set. I lined my square tin with cling film so it was easy to take out once done


Once set remove from the fridge and score/cut into square chunks

You do not need to add in the chilli if you prefer, if you do it depends on the type of chilli that you add in for the intensity of the chilli kick.

Now all you have to do is enjoy! Let me know if you give it a go 🙂






Slow cooker Butternut Squash soup

Cooking in a slow cooker is ideal for those days when you just done have the time in the evenings to get a dinner together.

I always get my ingredients out the night before, prepare all the veg and meat in the morning put the slow cooker on then when I return after work dinner is done!

This soup is perfect for a winters day and as it is a Vibrant orange it suits this time of year – Halloween!


1 Butternut Squash, diced and cubed

3 big carrots, peeled and sliced

1 big sweet potato

400ml vegetable stock

2 cloves of garlic

1tsp coriander

1/2 tsp allspice

Salt and pepper to taste


Prepare all of the ingredients and place into the slow cooker.
Turn on to a low heat and leave for 5-6 hours.
Go about your day as normal 🙂
When all of the veg is nice and soft and soaked up the stock, mash it together. You could blend it too a smooth paste but I like mine chunky and it tastes yummy with crusty bread.


Serve with a dash of single cream and a coriander leaf on top.

Ready to eat.