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- 200g of plain digestive biscuits, crushed
- 100g of unsalted butter, melted
- two tablespoons of desiccated coconut (optional)
- 125g unsalted butter, extra
- 400ml of tinned sweetened condensed milk
- 90g of caster sugar
- 3 tablespoons walnut syrup/golden syrup
- 250g of chocolates, chopped
- 2 teaspoons of oil
Method
- Gently Grease a 20 x 30 cm rectangular shallow tin and line the bottom with baking paper/parchment, departing the paper hanging over around the two lengthy sides.
- Crush your digestive biscuits inside a bowl (a moving pin will the trick) until in fine pieces.
- Melt the first part of butter and pour in to the bowl filled with crushed biscuits, add some desiccated coconut too and when mixed so biscuit is moist, press to your lined baking tin and fine surface.
- Now combine your next part of butter and condensed milk, caster sugar and walnut/golden syrup in a tiny saucepan. Stir on the low heat (be cautious butter burns up otherwise stirred enough) for fifteen minutes, or before the sugar has dissolved and also the mixture is thick, smooth and gently coloured. Remove in the heat and then leave to awesome slightly. Pour within the biscuit base and smooth the top. Refrigerate for half an hour or until firm (this refrigeration time is incorporated within the one hour 10 mins the slice requires to make).
- Now lightly melt the chocolate inside a heatproof bowl on the saucepan of simmering water (make certain the foot of the bowl doesn't touch water), Stir from time to time before the chocolate has melted. Add some oil and stir until smooth. Spread within the firm caramel and then leave until partly set before marking out 24 triangles or 12 squares. Now finally refrigerate until firm. Make sure to eliminate your squares/ triangles before serving. ENJOY.
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