Chocolate Pudding Bar
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INGREDIENTS
| 250 |
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g packet malt biscuits
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| 3 |
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x 80g Crunchie bars, refrigerated
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| 395 |
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g can sweetened condensed milk
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| 600 |
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ml thickened cream |
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INSTRUCTIONS
| 1. |
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Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
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| 2. |
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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.
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| 3. |
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Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
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| 4. |
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Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. |
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