Ingredients
- 1 packet Bourbon biscuits
- 1220g Maltesers
- 100g melted Valio Butter
- 600g Emborg Cream Cheese
- 300g Novibloc Milk Chocolate, melted
- 1 tsp vanilla essence
- 2 tbsp malted milk powder
- 3 tbsp icing sugar
- 200ml Elmlea Double Cream
Directions
- Crush the bourbon biscuits together with half of the Maltesers, mix with the melted butter and press into the bottom of of a 20cm spring-form cake tin. Chill the biscuit base for 20 minutes.
- For the filling, place the cream in a mixing bowl and whisk lightly to soften, then stir in the icing sugar, vanilla and milk powder.
- Carefully but quickly fold in the melted chocolate before folding in the double cream.
- Spread the filling over the biscuit base, sprinkle with the remaining Maltesers and chill till set.
Original Recipe by Aroma Kitchen.