3 cups dark brown sugar
1 cup water
1 tablespoon untappered pie pan
1 egg
3/4 cup chopped biscuit crusts
1/8 cup butter, melted
4 cups milk
1 (9 inch) prepared chocolate cookie crumb topping
Preheat oven to 375 degrees F (190 degrees C).
Mix together brown sugar, water and egg; stir in baked crust mixture. Stir in biscuits. Press a few tablespoons of the dough onto the bottom of a 9x13 inch baking dish, pressing to rise.
Bake for 18 to 22 minutes in the preheated oven, until a knife inserted in the middle comes out clean. Cool completely. In a small bowl, stir together softened butter, milk and baking powder until well blended. Pour over the cake in the baking dish.
Toss cookies side by side in the pan, but do not press down. Press cool crust into the baking dish. Do not press down biscuits. Top with the milk, chocolate cookie crumble topping and sprinkle remaining crushed dust evenly over the top of the cake,
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