200g CADBURY Baking Dark Chocolate 45% Cocoa, chopped
Method
Step 1 Lightly grease a 16 x 26cm slice pan and line with baking paper, allowing the 2 long sides to overhang.
Step 2 Combine the butter, milk chocolate and condensed milk in a small saucepan over low heat. Cook, stirring, for 5 minutes or until melted and smooth.
Step 3 Reserve 10 pineapple lumps. Chop the remainder. Combine the biscuits and chopped lumps in a large bowl and make a well in the centre. Add the butter mixture and stir to combine. Transfer to the slice pan. Use a palette knife to spread the mixture out in an even layer. Place in the fridge for 2 hours to set.
Step 4 Chop the 10 reserved lumps. Melt the dark chocolate and extra butter in a bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until smooth. Spread chocolate mixture over the slice. Sprinkle over the reserved lumps. Place in the fridge overnight or until firm. Use the baking paper to lift the slice from the pan and cut into 24 pieces to serve.