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Try this delicious dessert!
Combine the chocolate and condensed milk in a saucepan and gently heat, stirring, until the chocolate has melted. Remove from the heat and add the peanut butter, nuts and ginger and mix until smooth then pour into a lined 28cm x 18cm pan.
Arrange the biscuits in a basket weave pattern, pressing down lightly. Refrigerate until firm. Cut into 24 pieces and store chilled, in an airtight container until required.
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