A yummy slice, derived from several different recipes ive changed over the years.
Process the biscuits or smash them in ziplock bags till fine
Add coconut and melted butter, mix then press into a square tin or slice tin lined with baking paper coming out at the ends to release slice easily.
Refrigerate 10 mins
In a saucepan add the filling ingredients and STIR CONSTANTLY over a low to medium heat for 10-15 minutes.
Its so important to keep the stirring up the enitre time to avoid little cooked bits of caramel
Towards the end i take the heat a little higher and whisk very fast untill thick and darker in colour.
Pour into the tin over the base and put in the fridge foe a further 10 mins
After the 10 mins is up place the topping ingredients in a microwave safe dish and microwave for 1 minute. stir with a metal spoon or mini metal whisk
Pour over the caramel and base and place in the fridge for a further 3 or so hours.
Cut around the sides on the slice and pull it out with the baking paper
Cut into squares and serve
Store, covered, in the fridge for up to a week
you can add hazelnuts, walnuts, toblerone chunks, malteasers...... no end!
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