300g Grams (about 16 Anzac Biscuits)
80g Melted Unsalted Butter
1 can of Sweetened Condensed Milk
200g Melting Chocolate
Step 1. Remove the wrapper from the condensed milk and place it in a pot on the cooktop. Fill it up with water until the can is fully submerged and simmer for 3 hours. You will need to keep topping up the water and roll the can so it cooks evenly.
Step 2. Once you’re getting close to the 3 hours mark prepare the biscuit base by blending the Anzac Biscuits. Then add the melted butter and blitz again. Once combined tip it into a baking dish and press it into the bottom firmly. Then place in the fridge to cool and set.
The smaller the dish the thicker the layers will be
A square 9″ dish would be ideal
Step 3. Melt your chocolate on a double boiler (I use a steel bowl over the remaining water from boiling the condensed milk). Once melted turn the heat off and let the chocolate sit.
Step 4. Once your condensed milk has finished cooking, remove the lid and be blown away by the delicious creamy caramel that is inside. Spread it out over the biscuit base and let set in the fridge or freezer for a few minutes. Add chocolate on top of the caramel and spread out evenly. Leave in the fridge for about 30 minutes to one hour to properly set.
It’s ready to go. This recipe isn’t perfect and can be a bit messy to cut up but it is SO easy and super delicious and a great way to use up those left over ANZAC Biscuits. Enjoy with a cuppa tea or coffee and good company.
Listen to Blake’s full chat with Kirste and BT below!