200g bar plain dark chocolate, broken into squares
100g butter
397g can condensed milk
200g digestive biscuits (about 14)
300g assorted chocolates, such as Rose's, Quality Street, Milk Tray etc.
Method
Put the chocolate and butter in a medium saucepan and melt over a very low heat, stirring until smooth.
Remove from the hob and stir in the condensed milk until well combined. Pour into a large mixing bowl and leave to cool for at least 20 minutes (this will stop the chocolates melting when they're added).
Break the biscuits into small chunks and drop onto the chocolate mixture. Unwrap the chocolates, if necessary, and add to the bowl. Use a large spoon to mix.
Pour or spoon into a 20cm square cake tin lined with non-stick baking paper and spread right to the corners. Cover with cling film and pop into the freezer for 1-2 hours or until very firm.
Turn out onto a board, remove the lining paper, and cut into small squares – remember it's very rich. Serve what you think you'll need and pop the rest into sealed containers, interleaving with non-stick baking paper. Return to the freezer and eat within about 3 months.
Freeze by Justine Pattison (W&N, RRP £18.99) is available to order from Telegraph Books at £16.99 + £1.35p&p. Call 0844 871 1514 or visit Telegraph Books
Source : http://telegraph.feedsportal.com/c/32726/f/564649/s/353d977b/sc/26/l/0L0Stelegraph0O0Cfoodanddrink0Crecipes0C10A5238680CHow0Eto0Emake0Efreezer0Ecake0Efrom0Eleftover0Echocolates0Bhtml/story01.htm