1 packet of Arnott’s Milk Coffee biscuits
1 tin of condensed milk
90 grams of brown sugar
90 grams of butter
1 tablespoon of golden syrup
90 grams of copha
1 block of cooking chocolate (you can use either milk or dark chocolate)
Line a slice tray with the Milk Coffee biscuits.
Put the condensed milk, brown sugar, butter and golden syrup in a sauce pan and cook over a low heat and continue to stir until boiled. To this mixture add 12 Milk Coffee biscuits which have been ground finely in a blender. Pour this over the biscuit base in the slice tray.
To make the chocolate topping put the Copha and chocolate in a microwave safe bowl and melt and mix together, then pour this over the caramel mixture. Place in the fridge and allow to cool and become firm before eating.