Remember when Chocolate Ripple cakes were all the rage? This totally decadent dessert from our Receptionist Kaye Hansson is of similar calorific value, but it is totally awesome and has to be tried at least once in your life.
2 packets Arnott's Butternut Snap biscuits
600 ml cream
1 large Crunchie bar broken into small pieces
1 bottle of thick Caramel topping/dessert sauce
Whip the cream and add half of the Crunchie and spread some on a large plate.
Make two rows by layering biscuits down the length of the plate and spreading each biscuit with cream.
Cover both rows of biscuits with cream and place say six toothpicks sticking out of the top of the log.
Cover with gladwrap. (The toothpicks stop the gladwrap from sticking to the cream)
Refrigerate at least overnight.
When ready to serve, drizzle caramel topping over the top and the sides and sprinkle remaining Crunchie over the log.