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 flour, sugar, cocoa, baking powder and salt. blend in milk, vegetable oil and vanilla. stir in nuts. pour into a greased 9 x 9-inch pan; spread evenly. combine brown sugar and 1/4 cup cocoa. spread evenly over batter. pour hot water over batter. do not stir. bake at 350 degrees f or 45 minutes.