Ingredients
2 x 170g blocks Kit Kat
25g unsalted butter, melted
600ml thickened cream
395g can sweetened condensed milk
½ cup caramel dulce de leche (See Tip)
Method
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Grease a 25cm round x 3.5cm deep, loose-base flan tin.
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Break up one and a half blocks of the Kit Kat. Process in a food processor until finely crushed. Add butter. Process until combined. Press evenly over the base of tin. Refrigerate.
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Chop remaining Kit Kat into 1cm pieces and reserve for decoration.
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Whip cream in the large bowl of an electric mixer until starting to thicken. With motor operating, pour in condensed milk and beat until soft peaks form.
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Drizzle 1/3 cup of the caramel over cream mixture. Swirl through. Dollop over Kit Kat base, without smoothing the top. Drizzle over remaining caramel. Swirl through with the tip of a spoon. Sprinkle with reserved Kit Kat. Freeze overnight.
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To serve, remove side of tin. Transfer frozen cake to a serving plate. Cut into wedges.