Crunchie Boudior Log

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@when_ruhana_cooks
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INGREDIENTS

CRUNCHIE BOUDIOR LOG
@when_ruhana_cooksInstagram, Facebook, TomTom
Ingredients•2 pkts boudoir biscuits,•½ - 1 cup hot milk, •1 tin caramel treat,•1 tablespoon boiling water, •250ml fresh cream•icing sugar (to taste)•1 cup Rice Krispies.
Ganache: •1 small tin dessert cream,•1 slab dairymilk chocolate•2 crunchie chocolates (chopped).

METHOD

1. Line the sides and bottom of a loaf pan with plastic wrap.
2. Dip biscuits into hot milk and arrange at the bottom of pan.
3. Beat fresh cream with icing sugar until stiff.
4. Beat the caramel and water until smooth. Spoon half the caramel over biscuits.
5. Spoon half the Rice Krispies onto carmel.
6. Pour half of the whipped cream over.
7. Repeat until you have two layers of caramel and cream.
8. Now place a 3rd layer of dipped biscuits right at the top.
9. Close with cling wrap and leave in fridge overnight.
10. Turn the loaf over onto a platter and remove wrap.
11. Pour ganache over and decorate with chopped crunchies.
12. Leave in fridge to set and serve chilled.

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