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. ---------------------------------------------------------------------------
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