Ingredients
1 packet of malt biscuits (250g)
1 packet of vanilla wine biscuits (250g)
1 can condensed milk (395g)
125g butter
3tbsp cocoa
1.5 tlbs Lemon Myrtle powder
2 blocks White Chocolate (2 x 250g)
Method
Step 1
Line a 23cm x 33cm rectangular tin (9 x 13 inches)
Step 2
Crush both packets of biscuits into a fine crumb and mix together in a large bowl.
Step 3
Melt the butter and condensed milk over a low heat until combined. Keep stirring to avoid the mixture burning.
Step 4
Pour the liquid over the biscuits and combine until all the biscuit crumbs are coated.
Step 5
Press into your prepared tin, using the back of a spoon to smooth the mixture out to create an even surface. Refrigerate until set.
Step 6
Once set, place the chocolate into a heat proof bowl. Place the bowl over a pot of simmering water and allow the chocolate to melt.
Step 7
Once melted, add 1 tsp of Lemon Myrtle Powder to the chocolate.
Step 7
Pour the chocolate over the biscuit base and spread evenly. Place back into the refrigerator to set.
Step 8
Once set, sprinkle with our beautiful botanicals and use a hot knife to cut the slice into 24 even pieces.
*Store in an airtight container or tin in a cool place.