Chocolate Pudding Bar

1. 1

   Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.

2. 2

   Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.

3. 3

   Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.

4. 4

   Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.

5. 5

   Stir through Crunchie bar pieces.

6. 6

   Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.

7. 7

   Cut into squares to serve. Dust with drinking chocolate, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.