Chocolate Pudding Bar

• 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)

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.

malt, condensed milk, cream, drinking chocolate

Taken from www.food.com/recipe/chocolate-pudding-bar-270122 (may not work)