Lolly cake biscuits
125g butter, chopped
125ml sweetened condensed milk
250g plain chocolate biscuits, broken coarsely
250g liquorice all sorts, halved crossways
Place butter and condensed milk in a small saucepan over medium heat; cook, stirring, for 3 mins or until butter melts and mixture is heated through.
Remove from heat.
Blend or process biscuits until fine.
Transfer to a large bowl, add liquorice, then butter mixture; stir to combine.
Grease a 8cm x 25cm straight-sided loaf pan; line base with baking paper.
Spoon mixture into pan.
Refrigerate 1 hour or until firm.
Place sprinkles on an oven tray.
Turn out biscuit from pan; press gently, all over, in sprinkles.
Using a sharp knife, cut into 1cm (½-inch) thick slices.