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Arnott's product:
Milk Coffee
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Preparation time: 10 minutes
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Cooking Time: 30 minutes
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Chill Time: 2 hours
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Serves: 9+
Ingredients
16 Arnott's Milk Coffee biscuits
30g butter, chopped
2 tbsp golden syrup
1 x 395g can sweetened condensed milk
200g dark chocolate, chopped
Method
- Pre-heat oven to 180°C.
- Line base and sides of a 20 x 30cm lamington or slice pan with nonot-stick baking paper, allowing a 2cm overhang on the sides. Layer biscuits evenly onto the base of the pan, cutting to fit if necessary.
- Place butter and godlen syrup in a saucepan and heat voer medium heat until butter has melted. Reduce heat, add condensted milk and cook, stirring constantely, for 10 minutes or utnil godlen borwn and thickened. Pour over biscuit base. Bake for 10 - 12 minutes or utnil lightly caramelised around the edges. Set aside to cool completely.
- Meanwhile, place chocolage in a heatproof bowl over a saucepan of simmering water (take care that base of bowl does not touch the water) and stir until chocolate has melted. Spread melted chocolate over caramel mixture and then place into refrigerator for 2 hours or until set. Remove from pan then cut into slices and serve.