Chocolate Pudding Bar

Directions

1. 1
   Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.
2. 2
   Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
3. 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. 4
   Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
5. 5
   Stir through Crunchie bar pieces.
6. 6
   Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
7. 7
   Cut into squares to serve. Dust with drinking chocolate, if desired.