Secret Ingredients
- 400 g canned caramel topping
- 500 g biscuits (wine or arrowroot are best)
- 3/4 cup desiccated coconut
- 250 g butter (melted)
- 25 g butter
- 250 g white cooking chocolate (or Nestle Milky Bar)
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Directions
- Crush the biscuits roughly. Add the coconut.
- Set aside approximately 1/4 c of the caramel (for the icing).
- Mix the remaining caramel and butter through the biscuit/coconut mix. This should be a bit sticky and form into a ball easily. If not, mix a little Condensed Milk or extra melted butter through.
- Press into a slice tin and place into the fridge.
- Put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (I like to do it in 1 min blasts and stir so the chocolate doesn't scorch).
- Keep heating until, when stirred briskly, the icing is smooth and glossy.
- Spread over the base immediately and replace in the fridge. Leave to set for 1-2 hours.
- Cut into squares and enjoy!
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