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1.Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Process 200g of the biscuits until fine; chop remaining biscuits coarsely.
3.Reserve 40 whole choc-malt balls; coarsely chop 1 cup of the remaining balls. Reserve any extra choc-malt balls for another use.
4.Stir butter and condensed milk in small saucepan over low heat until smooth.
5.Combine processed and chopped biscuits with chopped choc-malt balls in medium bowl; stir in butter mixture. Press mixture into pan. Refrigerate 30 minutes.
6.Stir chocolate and oil in medium heatproof bowl over medium saucepan of simmering water until smooth; spread over biscuit base. Top with reserved choc-malt balls. Refrigerate about 1 hour or until set before cutting.
Slice will keep for 4 days stored in an airtight container in the fridge.Note