Chocolate Pudding Bar - cooking recipe

Ingredients

250 g malt biscuits
240 g 'crunchie' chocolate candy bars, refrigerated
395 g sweetened condensed milk
600 ml thickened cream
drinking chocolate, to serve (optional)

Preparation

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.
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.
Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
Stir through Crunchie bar pieces.
Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
Cut into squares to serve. Dust with drinking chocolate, if desired.