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  1. Mix together the icing sugar and crushed biscuits
  2. Mix the butter and chocolate spread in a separate bowl
  3. Pour the wet mixture into the dry ingredients
  4. Squash mixture into a lined and greased baking tin
  5. Melt the milk chocolate  over a bowl of boiling water
  6. Pour the melted chocolate on top of the base, then add extra toppings such as melted white chocolate and Kinder products
  7. Put into the fridge to set – at least 1 hour but the longer the better. We did ours for 4 hours!

Top Tips

  • If you can’t get white chocolate hazelnut spread, try mixing 225g white chocolate spread with 50g Nutella/Milk chocolate spread, OR simply use Nutella
  • Crush the biscuits using either a food processor or by putting the biscuits into a freezer bag, sealing and bashing with a rolling pin
  • Keep the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
  • Make sure no water gets into the bowl of chocolate whilst you are melting it
  • You can refrigerate the base mixture whilst you melt the chocolate for the toppings if you like