Ingredients
250g butternut snap biscuits, crushed
125g butternut snap biscuits, lightly crushed (to garnish)
200g CADBURY Baking White Chocolate Melts
395g condensed milk
1 tsp vanilla extract
20g butter
Directions
Prep the Tin: Line an 8-inch square tin with baking paper, leaving overhang for easy removal.
Form the Base: Press 250g crushed butternut snap biscuits firmly into the base of the tin. Chill while making the filling.
Make the Caramel Filling: In a saucepan over low heat, combine 200g white chocolate melts, 395g condensed milk, 1 tsp vanilla extract, and 20g butter. Stir constantly until the mixture melts into a smooth, thick caramel-like texture.
Assemble: Pour the warm filling over the chilled biscuit base and smooth the top. Sprinkle 125g lightly crushed butternut snap biscuits evenly over the top as a crumbly garnish.
Chill to Set: Refrigerate the slice for at least 3 hours, or until firm enough to slice cleanly.
Serve: Cut into bars or squares and serve cold. Each bite offers creamy richness with a crunchy, buttery contrast.
Nutritional Information
Prep time: 15 minutes
Chill time: 3 hours
Total time: 3 hours 15 minutes
Estimated calories: 320 per slice (makes 12)
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