No-Bake Champorado Pinipig Fudge

Make these no-bake champorado fudge bars with dark chocolate, condensed milk, and toasted pinipig.
one 8x8" pan
Wait Time
24 Hrs
Active Time
1 Hr

Turn champorado, the Filipino porridge made with chocolate and rice, into no-bake fudge bars you can snack on any time of the day. Toasted pinipig forms a toothsome rice layer mixed—and topped!—with dark chocolate.

What is Pinipig?
You can think of pinipig as Filipino rice crispies. Made from flattened and roasted immature sticky rice (malagkit) grains, it is often used as a crispy component in Filipino snacks like halo-halo, polvoron, and bibingka.
Unknown block type "gate", specify a component for it in the `components.types` prop

Not everyone will agree, but we think champorado is incomplete without tuyo. Fried and chopped dulong gives the fudge some oomph, similar to the way sea salt transforms a chocolate chip cookie: the little bites of saltiness complement and cut through the sweetness. Feel free to leave it out, if you prefer.

Pinipig Layer

  • 200g pinipig
  • 200g dark chocolate
  • 200g condensed milk
  • 2 tbsp butter
  • ½ tsp salt
  • 100g dried dulong, fried and roughly chopped

Chocolate Layer

  • 100g dark chocolate
  • 100g condensed milk
  • 1 tbsp butter
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