Equipment
- knife
- Cutting Board
- Heat-resistant glass bowl
- Saucepan
- Spatula
- Mixing Bowl
- Square baking tin
- Parchment paper or grease (for lining)
- Sharp knife (for slicing)
Ingredients
The Chocolate crunch:
- 200 g 7oz Butlers Milk Chocolate
- 50 g 1.75oz unsalted butter
- ½ can sweetened condensed milk
- 150 g 5.25oz shortbread biscuits (without sugar on top)
- 50 g 1.75oz walnuts
- 50 g 1.75oz almonds
- 50 g 1.75oz pecans
The topping:
- 100 g 3.5oz Butlers Milk Chocolate
Instructions
- Break the shortbread biscuits into large, uneven lumps (about 1cm / 0.4in).
- Roughly chop the nuts into large pieces.
- Place the chocolate and the butter in the glass bowl over the boiling water to create a bain-marie. Stir occasionally.
- Once melted, remove from the heat and gradually stir in the sweetened condensed milk. Don’t worry if the mixture separates; keep stirring until the ingredients combine and come together away from the side of the bowl in a dough-like consistency.
- Add in the shortbread and nuts and mix together.
- Pour into a greased/lined square tin, and when cooled, refrigerate for an hour.
- Melt the remaining chocolate and pour it over the surface of the cake.
- To serve, remove from the tin and cut into serving slices.