An oldie but a goodie! I have no idea where this originated, so definitely not taking credit for the idea, merely sharing how I make mine as there are a bucket load of different ways to do it.
I’ve used Crunchie bars for this batch, but in the past I’ve used Cherry Ripe, Snickers and Aero. Peppermint Crisp’s work well too, just use your favourite chocolate bars.
This slice is best made 24 hours prior to wanting to serve as the biscuits soften and become more like traditional ice-cream sandwiches. I cut it up and store in an airtight container in the freezer for a week for dessert. I generally only make it at Christmas time, but Crunchies are half price at Woolies so why not.
2 packets of Arnott’s Malt O Milk biscuits
3 50g Crunchie bars
600ml of thickened cream
1 395g can of Nestle sweetened condensed milk
1 teaspoon of vanilla extract
Optional – 1 heaped tablespoon of Milo
Lay a sheet of baking paper or glad wrap inside a large baking dish so it over hangs the dish. Lay 20 biscuits with the print facing down to create the base.
In a large bowl, add the cream, sweetened condensed milk and vanilla and using a hand mixer, whip until thick.
Give the Crunchie bars a good wack with a rolling pin and add to the cream mixture along with a tablespoon of milo and gently fold through.
Pour on top of the biscuits smoothing over with a spatula and top with another 20 biscuits print facing up. Glad wrap and freeze.
Slice and enjoy the creamy goodness.