100s & 1000s sprinkles, mini M & M’s and chocolate stars, to decorate
Arrange Arnott’s Choc Ripple on a large board into the desired number. Spoon a small amount of melted chocolate between biscuits and gently push biscuits together so they are secure.
Half dip 5 biscuits in remaining chocolate. Place on a sheet of baking paper and sprinkle with 100s &100s. Stand until set.
Meanwhile, beat butter with an electric mixer until as pale as possible. Gradually add half the icing sugar, then the milk, then the remaining icing sugar. Spoon icing into a piping bag fitted with a plain 2cm nozzle. Pipe half of the icing over biscuits.
Cover icing with another layer of biscuit, pushing gently into icing. Pipe with remaining icing. Decorate with choc-coated sprinkle biscuits, sprinkles, M & M’s and chocolate stars.
We used 1½ pkts biscuits but you may need more depending on the size and shape of your number.