Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered. wrap crunchies, still in their wrappers, in a clean tea-towel. using a rolling pin, bash chocolate bars so they are broken into small pieces. using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. stir through crunchie bar pieces. spread cream mixture over biscuits. top with another layer of biscuits. cover and freeze overnight, or until firm. cut into squares to serve. dust with drinking chocolate, if desired.

Target recipe: combine sugar, cornstarch, and salt in medium saucepan; gradually stir in milk and egg yolks. add baking chocolate, broken into pieces; cook and stir over medium heat until mixture boils. boil and stir for 1 minute; remove from heat. add butter and vanilla; pour into individual serving dishes. chill. serve with whipped cream.