Equipment
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Bowls
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Spatula
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Baking paper
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8×8 Tin
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Medium pot
Ingredients
- 220 grams Dark Chocolate
- 220 grams Milk chocolate
- 220 grams Salted butter
- 220 grams Condensed milk
- 300 grams Crunchie Bars (Chopped up into chunks)
- 200 grams Digestive Biscuits (Crushed into pieces)
- 80 grams Crunchie pieces (Optional)
Optional Topping
- 200 grams Milk chocolate
- 2 Crunchie bars (Sliced up)
- Crunchie pieces
Instructions
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Grease and line an 8×8 inch baking tin. Or any tin/mould you like!
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Crush up you biscuits and chop your crunchies into chunks.
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Melt your chocolate and butter over a bain marie until nearly melt. You dont want this mixture to get hot at all you just want to melt it.
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Remove from the heat when theres a few small chunks left. This will make sure your mix dosent get too hot. Mix off the heat until smooth.
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Once smooth, Pour in your condensed milk. Fold through VERY gently until just combined. It will take only a few seconds. (A few streaks is fine as you will be mixing again with the filling) If you over mix you risk splitting the mix and once its split you cant bring it back together.
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Add in your crunchies and biscuits and fold through just until everything is coated.
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Pour your mix into your lined tin.
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Press down firmly making sure you have no gaps up air bubbles.
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Try get your top as flat as possible.
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Place in the fridge for at least 2 hours to set.
Topping
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