You will need
200 g | malted milk biscuits | crumbled |
100 g | butter | melted |
5 tbsp | sugar | |
600 g | Philadelphia | (Usually comes in 300 g tubs.) |
300 ml | double cream | whipped until stiff |
300 g | white chocolate | melted |
200 g | milk chocolate | melted |
2 tbsp | Horlicks powder | (You can get one-cup packets.) |
small bag | Maltesers |
Method
- Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment.
- Mix the biscuit crumbs, melted butter and 2 tbsp of the sugar, then press into base. Chill.
- Divide cream cheese and cream evenly between 2 bowls.
- Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other.
- Beat each with an electric whisk until smooth.
- Spread the milk chocolate mixture evenly in the tin.
- Spoon the white chocolate mix over the top and gently smooth.
- Dot with Maltesers and chill for at least 5 hrs until firm.