- 1 packet Arnott’s Milk Coffee biscuits
- 1 tin condensed milk
- 90g brown sugar
- 90g butter
- 1 tbsp of golden syrup
- 90g Copha
- 1 block cooking chocolate (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 saucepan and cook over a low heat, continuing 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.