180g block peppermint milk chocolate
75g unsalted butter, chopped
400g packet chocolate chip biscuits
½ cup sweetened condensed milk
2 x 35g Peppermint Crisp bars, crushed
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Break chocolate into squares. Place in a large bowl. Melt butter in a small saucepan over a low heat until hot. Pour over chocolate. Stir until melted.
Process biscuits in a food processor until finely crushed. Add to chocolate mixture with condensed milk. Mix well. Press firmly over base of prepared pan.
Sprinkle chocolate bars over top, then lightly press in with your fingertips. Cover. Refrigerate for 4 hours, or overnight until firm.
Using baking paper, lift slice from pan. Cut into squares.