# Components:
→ For the Graham Cracker Crust
01 - 7 ounces graham crackers, finely crushed (about 1.5 cups crumbs)
02 - 4 tablespoons unsalted butter, melted
→ For the Strawberry Fudge Layer
03 - 7 ounces white chocolate chips or chopped white chocolate
04 - 1 can (14 ounces) sweetened condensed milk
05 - 1.75 ounces freeze-dried strawberries, ground to fine powder (or 3.5 ounces fresh strawberries, puréed and strained)
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1-2 drops pink or red gel food coloring (optional)
→ Optional Garnish
09 - Fresh strawberry slices
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, leaving a 2-3 inch overhang on two sides for easy removal.
02 - In a large bowl, combine crushed graham crackers and melted butter. Stir until all crumbs are moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly into the prepared pan in an even layer. Refrigerate for 10 minutes to set.
04 - Place white chocolate chips and sweetened condensed milk in a medium heatproof bowl. Set over a saucepan of simmering water (double boiler) and stir gently until completely melted and smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder (or strained purée), vanilla extract, salt, and food coloring if using. Mix until fully combined and color is uniform.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners.
07 - Cover loosely with plastic wrap and refrigerate for at least 2-3 hours, or until the fudge layer is firm to the touch.
08 - Lift the fudge out using the parchment overhang. Place on a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between cuts. Garnish with fresh strawberry slices or extra freeze-dried strawberry pieces, if desired. Serve chilled or let soften at room temperature for 10 minutes before serving.
