Custard Cream Traybake Slice (Print-Friendly Format)
Easy Custard Cream traybake with condensed milk and white chocolate.
# Required Ingredients:
→ Base and topping
01 -
300 g Custard Cream biscuits, plus more for topping if desired
02 -
100 g Butter, melted
03 -
397 g Sweetened condensed milk
04 -
300 g White chocolate
# How to Make It:
01 -
Line an 8x8-inch tin with baking paper. Set aside for now.
02 -
Add the Custard Cream biscuits to a food processor or high power blender and blitz until you have fine crumbs.
03 -
Add the Custard Cream crumbs to a large bowl with all of the melted butter and 80 ml (⅓ cup) of the condensed milk. Mix it together until you have a wet dough. Press it down into your lined tin.
04 -
Break the white chocolate into pieces and add it to a heatproof bowl with the rest of the condensed milk. Place the bowl on a double boiler and gently heat on low until the chocolate has melted, stirring occasionally. Alternatively, melt in the microwave, stirring every 15 seconds.
05 -
Working quickly once removed from heat, pour the melted chocolate and condensed milk mixture over the biscuit base in the tin. Press it down firmly into place using a rubber spatula.
06 -
Top with additional Custard Cream biscuits if desired.
07 -
Refrigerate for 3 hours until the topping is firm to the touch. Cut into slices and serve.
# Additional Information:
01 -
Store in an airtight container in the fridge for up to 5 days.