Chocolate Pudding Bar

A yummy Aussie dessert using Crunchie bars. Variation: You could replace the Crunchie bars with other crush-able chocolate bars. Source: Super Food Ideas magazine - December 2003

• Ready In: 12 hrs 20 mins
• Serves: 6

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)

Directions

1. Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.
2. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
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. Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
5. Stir through Crunchie bar pieces.
6. Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
7. Cut into squares to serve. Dust with drinking chocolate, if desired.