March is Chocolate Month!

All recipes in March will feature the awesomeness that is CHOCOLATE!

Being a lover of all things chocolatey however, I feel that Chocolate Month could come around pretty often. Here is the recipe that 'started it all' :o)......

MALTEASER SLICE

250g Chocolate Ripple Biscuits
280g bag Malteasers
100g butter, chopped coarsely
1/2 cup condensed milk
400g milk chocolate, chopped coarsely
1 tbspn vegetable oil

1. Grease 20cm x 30cm rectangular pan; line base and sides with baking paper, extending 5cm over sides.

2. Process 200g of the biscuits until fine, chop remaining biscuits coarsely.

3. Reserve 40 malteasers, coarsely chop 1 cup of the remaining balls. You'll have a few left over!

4. Stir butter and condensed milk in a small saucepan over low heat until smooth.

5. Combine all biscuits and chopped malteasers in a bowl and stir in butter mixture. Press mixture in pan. Refrigerate for 30 minutes.

6. Stir chocolate and oil in a heatproof bowl over a medium saucepan of boiling water until smooth. Spread over biscuit base. Top with reserved malteasers. Refrigerate for about an hour before cutting.

*Notes:

- Makes about 40 squares, depending on how far apart you spread the malteasers (and how big you want your pieces!)
- Store in an air-tight container in the fridge for up to 4 days. We didn't store ours in the fridge, and when we went to eat it, it was qute soft and made a lot of crumbs. Still delicious though :) It also didn't last 4 days......!
- I only had sunflower oil when I made this, but it still worked fine
- I found it really hard to lift the baking paper and slice out when it was ready to cut. Next time, I'll grease the tin extra good.