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1
Grease a 20cm x 30cm baking tin (lamington pan).
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2
Line the base and 2 long sides with a sheet of baking paper.
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3
Extend paper 5cm above pan edges.
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4
Process cookies until finely crushed and add the butter.
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5
Mix to combine.
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6
Press mixture evenly over the base of the prepared pan and refrigerate.
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7
To make the filling, sprinkle gelatine over water in a small heatproof jug and stand it in a pan of simmering water until gelatine has dissolved.
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8
Stir to help combine it and allow to cool slightly.
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9
Beat the cream cheese, essence and sugar in a small bowl with electric mixer until smooth.
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10
Beat in the gelatine.
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11
Fold in the whipped cream, cooled melted white chocolate and chopped cookies.
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12
Spread the filling over the base in pan.
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13
Cover and refrigerate for several hours until firm.
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14
This is best if made the day before serving.
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15
To serve the slice, cut into small squares.
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16
Melt the remaining dark chocolate and butter by placing them in a small heatproof jug and standing them over a pan of simmering water OR you can melt them very carefully in the microwave on medium heat, stirring regularly until melted and combined.
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17
Drizzle or pipe the chocolate over the squares in a squiggly pattern and refrigerate squares until chocolate has set.
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18
This slice should be stored, covered, in the fridge.
