Serves 24
Directions
- 1Cut the sweets into slices.
- 2Credit the cookbook with the recipe.
- 3Crush biscuits in a food processor.
- 4Combine the biscuits into a bowl with desiccated coconut and melted butter.
- 5Mix it all up thoroughly and lay it down on a tray with baking paper, flattening it out evenly with a spoon.
- 6Chuck it into the fridge to harden up while you start on your caramel.
- 7Add butter, golden syrup, caster sugar, and condensed milk into a new pot.
- 8Mix it all together thoroughly and don't stop stirring for the next 15 minutes.
- 9Pour the caramel over the biscuit base and start spreading it evenly on top.
- 10Give your caramel a moment to cool and harden up so that the chocolate is easier to spread.
- 11Pour over your mix and spread evenly so it looks a little something like this.
- 12Chuck everything back into the fridge to set.
- 13Slice it into pieces and serve.
Ingredients
- 125 g plain sweet biscuits, crushed
- 80 g unsalted butter, melted
- 2 tablespoons desiccated coconut
- 400 g sweetened condensed milk
- 125 g butter
- 0.33 cup caster sugar
- 0.33 cup golden syrup
- 250 g milk chocolate melts
- 1 tablespoon vegetable oil
Equipment
rectangular baking tinbaking papermixing bowlsmall saucepanspatulaheatproof bowl or pot
Tips
- Lightly grease a shallow, rectangular baking tin & line with baking paper for easy removal.
- Mix thoroughly crushed biscuits, melted butter and coconut in a mixing bowl and press the mixture firmly and evenly into the base of the prepared tin to make the base.
- In a small saucepan, combine condensed milk, butter, sugar, and golden syrup. Stir constantly over low heat for about 15 minutes, until the sugar dissolves completely and the mixture thickens into a smooth caramel for cooking the caramel layer.
- Remove from heat & carefully pour caramel over the biscuit base, spread it evenly with a spatula and let it cool briefly, then refrigerate until the caramel layer is completely set.
- Put the chocolate melts and butter in a heatproof bowl or pot. Stir gently until the chocolate is fully melted & mixture is smooth to make the chocolate topping.
- Pour the chocolate topping over the chilled caramel layer and spread evenly.
- Allow the chocolate to set completely in the refrigerator, then remove from tin and use a sharp knife to cut into smaller portions.
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