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“A yummy Aussie dessert using Crunchie bars. Variation: You could replace the Crunchie bars with other crush-able chocolate bars. Source: Super Food Ideas magazine - December 2003”
12hrs 20mins

Ingredients Nutrition

  • 250 g malt biscuits
  • 240 g 'crunchie' chocolate candy bars, refrigerated
  • 395 g sweetened condensed milk
  • 600 ml thickened cream
  • drinking chocolate, to serve (optional)


  1. Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.
  2. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
  3. Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
  4. Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
  5. Stir through Crunchie bar pieces.
  6. Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
  7. Cut into squares to serve. Dust with drinking chocolate, if desired.

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