Using MRO mylk choc Jade from Panaceas Pantry shows us how easy it is to wow a crowd in just three simple steps!

Jade from Panaceas Pantry has shared her dreamy festive fudge recipe using our mylk choc confectionery and we are drooling. Give it a try and tag @murrayriverogranics on Instagram to show us your results.


  • 200g vegan chocolate (Jade uses 85-90%, but 60%+ will be fine)

  • 1/2 cup natural peanut butter

  • 1/4 cup MRO coconut oil

  • 1/4 cup pure maple syrup 

  • MRO mylk choccies of choice

  • 8 gingernut biscuits, roughly chopped 

  • Handful vegan marshmallows


  1. Finely chop the chocolate and place in a heatproof bowl with coconut oil. Then place on top of a saucepan with 2 cm water inside. Bring to the boil then reduce to a simmer. Melt chocolate slowly and gently- avoid it getting hot. Once melted remove from the heat.

2. Next, add peanut butter and mix until smooth. Finally add the maple syrup, but ensure the chocolate and maple syrup are a similar temperature. Cold syrup may can the chocolate to seize. Mix until smooth, then fold through extras.

3. Pour fudge into a tin of choice (mine was 15cm square). Top with extra marshmallows, biscuits and mylk chocolate to make it look extra pretty. Set in the fridge for 4 hours.

Will keep in the fridge up to 2 weeks, or in the freezer for a couple months.