250 grams butter, softened
5 tablespoons icing sugar
100 grams chocolate, coarsely grated
600 grams Plazma (Lane) cookie crumbs
450 ml cold milk
150 grams jelly beans
150 grams banana lollies (or chopped gumdrops)
In a large bowl, beat the softened butter with an electric mixer on high for about 2-3 minutes, until lighter in colour and fluffy. Add the sifted icing sugar and blend it well with the butter. At this point, add the Plazma cookie crumbs (or other rich vanilla biscuit crumbs of your choice) and blend. Start drizzling in the cold milk and beat the batter on low until completely incorporated and creamy. Watch it carefully and stop adding milk when the batter seems to be thick and creamy, you do not want it runny. Add the jelly beans, banana lollies, chopped gumdrops, candies, or even walnuts and hazelnuts, that part is up to you. Take a spring form cake pan (23 cm; 9") and lightly grease the bottom and sides. Transfer the batter to the pan, level it as much as you can and place it in the fridge for at least 4 hours.