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Contributed by: jodi fitt
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Arnott's product: Rice Cookie
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Preparation time: 10 minutes
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Cooking Time:
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Chill Time: 1 hour
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Serves: 9+
Ingredients
2 cups choc melts
250g condensed milk
1 x 250g packet Arnott's Rice Cookies*, crushed
1 cup walnuts, roughly chopped
Method
- Place choc melts in a heatproof microwave safe bowl. Heat in microwave until melted, as per directions on packet.
- Add condensed milk, crushed rice cookies and half a cup of walnuts and stir until combined. Spoon into a lightly greased slice tin. Sprinkle over remaining walnuts, then place into refrigerator for 1 hour or until cooled.
- Remove from tin and cut into squares and serve.
*If you don't need these to be wheat free Arnott's Milk Arrowroot can also be used in place of the Rice Cookie biscuits.
Please note, this recipe is submitted by an Arnott's consumer, and has not been tested by Arnott's.
If you would like to submit your favourite recipe using Arnott's biscuits, please click here.