DIRECTIONS
Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter « disappears’, i.e.) there is no yellow showing in the mixture.
Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
Press mixture into a 20 x 31 cm (8 x 12 inch) container.
Ice with chocolate icing.
Refrigerate until firm.
Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
Store in an airtight container in the refrigerator.
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