9 ounces (17 each) McVitie's digestive tea biscuits (see note)
1½ cups milk chocolate chips
¾ cup heavy whipping cream
2 tablespoons unsalted butter
¾ cup 60 percent cacao chocolate chips
⅓ cup heavy whipping cream
1 tablespoon unsalted butter
Line an 8-inch square baking pan with foil. Lightly grease or spray foil with nonstick baking spray. Set aside.
Break tea biscuits into 1-inch pieces and put them in a large, heatproof bowl. Place the milk chocolate chips in another heat proof bowl.
In a medium saucepan, heat whipping cream and butter until just boiling. Pour over milk chocolate chips and stir until melted and smooth then pour over biscuit pieces. Stir gently to coat.
Spoon mixture evenly into prepared pan and smooth top. Cover and refrigerate 3 hours for crisp texture or overnight for softer bars.
When ready to frost, invert pan onto serving platter; remove and discard foil.
For the frosting: Place dark chocolate chips in small heat proof bowl.
Heat heavy cream and butter until hot. Pour cream mixture over chips and stir until melted and smooth. Cool 5 minutes, stirring occasionally.
Spoon frosting on bars and smooth top. Cool 1 hour before serving.
Baker's hints: Look for McVitie's tea biscuits at World Market or amazon.com. I prefer Ghirardelli chocolate chips.
@Recipe nutrition:Nutrition values per serving: 270 calories, 19 g fat (11 g saturated), 25 g carbohydrates, 2 g fiber, 3 g protein, 31 mg cholesterol, 52 mg sodium.