Chocolate Pudding Bar

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READY IN: 12hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g malt biscuits
  • 240
    g 'crunchie' chocolate candy bars, refrigerated
  • 600
    ml thickened cream
  • drinking chocolate, to serve (optional)
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DIRECTIONS

  • 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.
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