Using just a handful of ingredients, this fudgy chocolate treat is decadent and perfect with a cup or tea or coffee. Just try and stop at one piece.
Serves: 18 | Preparation: 15minutes | Chill time: 2 hours
Ingredients
- 400g of Arnott’s Gluten Free Tim Tam Original biscuits
- 100g butter, chopped
- 395g can of sweetened condensed milk
- 200g milk chocolate, finely chopped
- Sea salt flakes, to serve
Grease and line an 18cm x 28cm slice tin with baking paper, extending the paper 2cm above the edges.
Place 200g of Tim Tam biscuits in the bowl of a food processor and pulse until crumbs form. Transfer to a medium bowl. Roughly chop remaining biscuits.
In a small saucepan, stir butter and half the condensed milk over the medium heat for 3 minutes or until the melted and combined.
Pour the butter mixture into bowl of biscuit crumbs, stir well. Add the chopped biscuits and mix well. Spoon mixture into tin, pressing firmly into base and smoothing the surface. Cover and refrigerate for 30 minutes or until firm.
In a small saucepan, stir chocolate and remaining condensed milk continuoselu over low heat for 5 minutes until melted and smooth. Pour mixture over biscuit base. Cover and refrigerate for 4 hours or until set.
Scatter with salt flakes and cut into fingers before serving.
