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Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 165?C. Line a 20 x 20cm baking tin with baking parchment.
Step 2
Crushthe biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin. Put the crushed biscuits in a bowl and add in the melted butter. Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly. Pop into the fridge for a few minutes to chill while you prepare the filling.
Step 3
Whisk the condensed milk and egg yolks together in a bowl and set aside.
Step 4
Make a batch of Kinderwhip and don't chill or allow it to set. Set aside three tablespoons of it for the top layer, then pour over the biscuit base. Pour over the condensed milk and egg mixture. Finish by pouring over the three tablespoons of Kinderwhip and three tablespoons of Nutella. Swirl the mix with a knife or skewer. Scatter the chocolate chips on top.
Step 5
Bake in the oven for 30 minutes until firm on the sides, but still slightly wobbly in the middle.
Step 6
Allow to cool down fully, then chill in the fridge for an hour. Remove from the tin in one piece, transferring to a board, and cut into squares.
Step 7
Store in an airtight container for up to five days.
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