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Prepare the Base:
Line a 20cm x 20cm (8×8 inch) square baking tin with parchment paper, leaving overhang for easy removal.
In a bowl, mix crushed Digestive biscuits, melted butter, and condensed milk until combined.
Fold in chopped Crunchie bars and mix evenly.
Press the mixture into the lined tin to form an even layer.
Refrigerate for 20–30 minutes until set.
2️⃣ Make the White Chocolate Topping:
In a microwave-safe bowl (or double boiler), melt the white chocolate with heavy cream and butter, stirring until smooth.
Let it cool slightly to avoid melting the biscuit base.
3️⃣ Assemble the Slice:
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