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What you need:

1 tsp butter
12oz  (2 cups) semisweet chocolate chips
14 ounces  sweetened condensed milk, divided
8 oz white candy coating
1/4 tsp orange extract
2 to 4 drops orange paste food coloring

What you do:

Line an 8-in. square pan with foil; butter foil and set aside.

In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food colouring. Spread over chocolate layer.

Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in.

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What you need:

4 large bananas ( sliced)
55 g / 2 oz brown sugar

60 g / 2 1/2 oz semi-sweet chocolate chips
4 tbsp unsalted butter, softened, ( divided into 2  2tbsp)
340 g / 12 oz crumble  mix
2 tbsp sugar

55 g / 2 oz cocoa powder
55 g / 2 oz milk, divided
225 g / 6 oz  whipping cream
2 tbsp icing sugar

What to do:

Preheat the oven to 200C /400F / gas mark 6

Lightly grease a sandwich baking tin.

Mix together the banana slices, brown sugar, chocolate chips, and 2 tbsp  butter in a bowl. Spread evenly into the prepared pan.

In a different bowl mix together the crumble  mix, sugar, cocoa powder, remaining 2 tbsp butter, and 2 tbsp milk . Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.

When you are ready to serve, whip the cream with the icing sugar. Serve the crumble topped with the whipped cream or Serve with crème fraîche

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