Chocolate and Honeycomb Tim Tam Fridge Cake

Thanks to taste.com.au

2 x 200g packets Tim Tam Gellato Messina Honeycomb biscuits
120g (2/3 cup) coarsely chopped macadamia nuts, lightly toasted
50g crunchie honeycomb bar, coarsely chopped
95g (1/2 cup) raisins
200g dark chocolate
100g butter, chopped
395g can sweetened condensed milk
Cocoa for dusting

Lightly grease the base and sides of an 11 x 21cm loaf pan.
Line with cling wrap allowing the edges to overlap.
Coarsely chop 1 packet of the tim tam biscuits, pistachios, macadamia nuts, crunchie bars and raisins and place in a large bowl.
In a saucepan on low heat, melt the chocolate, butter and condensed milk until smooth and well combined.
Remove from the heat and pour over the ingredients in the bowl.
Stir lightly until all covered with the melted chocolate mix.
Pour into the prepared tin and place the other packet of tim tams on top, 3 in a row.
Cover with cling wrap and refrigerate overnight.
Dust with cocoa powder and slice.

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