270g Gluten free Digestive Biscuits or Gluten free Graham Crackers
400g/2½ cups Dark Chocolate
300g/½ cup Condensed Milk
160g/3/4 cup Unsalted Butter
Instructions
Line a loaf cake tin with baking parchment paper.
Break up the biscuits and throw them in a large bowl.
Melt the chocolate and butter in a microwave at 30 second intervals.
Stir in the condensed milk.
Pour melted chocolate mix over the crushed biscuits and stir until all the pieces are well covered with chocolate.
Fill the loaf tin with the mixture and press down hard using the back of a spoon. Scrape chocolate from the sides of your bowl and pour this over the top. Spread evenly.
Cover with tin foil and refrigerate for 4 hours or overnight.
When set, cut into slices.
Recipe by at https://laurasglutenfreekitchen.com/2020/01/gluten-free-chocolate-biscuit-cake/