Directions
0/0 steps made- Mix together the icing sugar and crushed biscuits
- Mix the butter and chocolate spread in a separate bowl
- Pour the wet mixture into the dry ingredients
- Squash mixture into a lined and greased baking tin
- Melt the milk chocolate over a bowl of boiling water
- Pour the melted chocolate on top of the base, then add extra toppings such as melted white chocolate and Kinder products
- 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
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