Preparation: 30 min
Chilling: 3 hours
Cooking: 15 min
250 g chocolate digestive biscuits
125 g butter, melted
120 g dried cranberries or raisins
50 g butter, chopped
60 ml (¼ c) brown sugar
1 can (385 g) condensed milk
250 g milk chocolate, chopped
80 ml (? c) thick cream
1 Grease a 4 cm deep, 19 cm square baking tin. Line the base and sides with baking paper, allowing it to hang over the edge on all sides.
2 In a blender crush the biscuits until they resemble fine breadcrumbs. Add the melted butter. Process to combine. Using the back of a metal spoon, press the mixture over the base of the prepared tin. Refrigerate for 15 minutes.
3 Arrange the cranberries or raisins on the biscuit mixture.
4 Filling: Heat the chopped butter, sugar and condensed milk in a saucepan over medium-low heat, stirring constantly to prevent sticking, for 10 minutes or until the mixture thickens and becomes golden. Pour over the cranberries or raisins. Using the back of a spoon, smooth the top. Refrigerate for 10 minutes.
5 Topping: Meanwhile put the chocolate and cream in a small microwave-safe bowl. Microwave on 100 percent power for 30 seconds to 1 minute, stirring with a metal spoon once or twice, or until the mixture is smooth.
6 Spread the chocolate mixture over the chilled filling. Cover and refrigerate for 3 hours or until set. Cut into pieces.