600 g White Chocolate
120 g Butter
120 g Icing Sugar
1½ c Ideal Milk
Cocoa Powder for dusting
Heat chocloate and butter slowly untill melted and combined.
Stir in the Ideal milk and icing sugar.
Pour the mixture into a square 20cm pan lined with non-stick baking paper.
Place in freezer to set.
Cut into squares with a warmed knife and dust with cocoa powder.