• Preheat oven to 180�C.
• For the crumble, mix all dry ingredients together and use your hands to rub in cold cubed butter until it is crumble and well mix together with the dry ingredients.
• Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased or parchment lined baking pan.
• Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers.
• Bake for 40 minutes at 180�C or until golden brown.

Filling

• Double boil chocolate chips, whipping cream and icing sugar until it is fully melted.
• Remove from heat and mix in CRISPY Speread.
• Leave it aside to let it come to room temperature.