Ingredients

• 1/2 packet Scotch finger biscuits
• 1/4 packet of gingernuts
• 100g butter melted
• 1 or 2 tins of condensed milk, or one can condensed milk and half a can of caramel 'Top n Fill'.
• 200g pack choc bits

Method

• Mix melted butter with crumbed biscuits.
• Press into slice tin.
• Bake in moderate oven 15 minutes.
• Pour cans of condensed milk over the base.
• Then bake a further 15-20 minutes.
• While hot, sprinkle whole pack of choc bits over the top and let it melt. 

Barbi Shipton