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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 30 |
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This is a recipe I invented myself when I won a hamper which contained Highlander Caramel (the same size as a can of condensed milk). Ever since I made it the first time, everyone keeps asking for it!!! 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) |
Directions:
1. Crush the biscuits roughly. Add the coconut.
2. Set aside approximately 1/4 c of the caramel (for the icing).
3. 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.
4. Press into a slice tin and place into the fridge.
5. 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).
6. Keep heating until, when stirred briskly, the icing is smooth and glossy.
7. Spread over the base immediately and replace in the fridge. Leave to set for 1-2 hours.
8. Cut into squares and enjoy!
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