Begin by gathering all you will need for this simple desert. It takes 45 mins to make and 5 hours chilling time.
Crush the biscuits using a rolling pin and then a blender/food processor so it's extra smooth. Place in a pan with butter on low heat.
Once the mixture starts to stick together or look like shiny crumbs you're there! and its ready to be taken off the hon and left to cool.
This is the test thats its ready, when it sticks unto the spoon. This took about 10 mins on whip mode (the fastest) but make sure you're checking it every 5 mins.
Whilst the topping mixture is mixing, spoon the biscuit crumbs into your baking tin. Level it for a smooth finish.
Top very thinly with the melted Terry's chocolate and smooth as best as possible. Place in the fridge for 10 mins to cool. This mist be extra this as it will be hard when it sets.
Once cool, dollop the topping mixture and smoothen in top making sure it doesn't overflow. You can also pipe the mixture using a star nozzle to make it outstanding!
So yummy 😋
- A tin or several
- 250.0g Digestive biscuits or graham crackers
- 100.0g Shortbread fingers
- 100.0g Butter
- 300.0g Double cream
- 280.0g Soft cheese
- 3.0Tbsp Condensed milk
- 25.0g Caster sugar
- 340.0g Terry's chocolate orange exploding candy