Caramilk Slice

• canned caramel topping↗400 g
• biscuits↗500 g

  wine or arrowroot are best

• desiccated coconut↗3⁄4 cup
• butter↗250 g

  melted

• butter↗25 g
• white cooking chocolate↗250 g

  or Nestle Milky Bar

Step-by-step instructions

1. 1

   Crush the biscuits roughly. Add the coconut.

2. 2

   Set aside approximately 1/4 c of the caramel (for the icing).

3. 3

   Mix the remaining caramel and butter through the biscuit/coconut mix. This should be a bit sticky and form into a ball easily. If not, mix a little Condensed Milk or extra melted butter through.

4. 4

   Press into a slice tin and place into the fridge.

5. 5

   Put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (I like to do it in 1 min blasts and stir so the chocolate doesn't scorch).

6. 6

   Keep heating until, when stirred briskly, the icing is smooth and glossy.

7. 7

   Spread over the base immediately and replace in the fridge. Leave to set for 1-2 hours.

8. 8

   Cut into squares and enjoy!