Biscuit tin BONANZA

Rainbow lolly cake biscuit

MAKES 25 PREP + COOK TIME 15 MINS

125g butter, chopped
½ cup (125ml) sweetened condensed milk
250g plain biscuits, broken coarsely
¼ cup cocoa
250g licorice allsorts, halved crossways
¼ cup (50g) 100’s & 1000’s

1 Place butter and condensed milk in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until butter melts and mixture is heated through. Remove from heat.

2 Process biscuits and cocoa until fine. Transfer to a large bowl. Add licorice, then butter mixture, stirring to combine.

3 Grease an 8cm x 25cm straight-sided loaf pan. Line base with baking paper. Spoon mixture into pan. Refrigerate for 1 hour or until firm.

4 Place 100’s