- Servings:18
- Occasion:Dessert
- Preparation Time:15 mins
Ingredients
- 170g pkt Arnott’s Gluten Free Scotch Finger biscuits
- 1/2 x 395g can sweetened condensed milk
- 250g dark chocolate, chopped, melted
- ½ cup pecans, roasted, chopped
- 1/3 cup shelled pistachios
- cocoa powder, for dusting
Preparation
Step 1
Grease a 20cm x 10cm (base measurement) loaf pan. Line base and sides with baking paper.
Step 2
Combine ingredients in a bowl. Spread gently into base of pan. Chill for 3 hrs or overnight until firm.
Step 3
Dust top with cocoa and cut into squares.
Notes
- use hands to press down and level top. They don’t stick to it like a spatula does.
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