Ingredients
– 250g Caramilk chocolate, chopped
– 200g plain biscuits, crushed
– 100g unsalted butter, melted
– 1 cup sweetened condensed milk
– 1/2 cup desiccated coconut
– 1 tsp vanilla extract
– Extra Caramilk chocolate for drizzling (optional)
Equipment Needed
– A mixing bowl
– A baking dish (20 cm x 20 cm)
– A saucepan
– A spatula
– A fridge (for setting)
Step-by-Step Instructions
First, start by crushing the plain biscuits into fine crumbs. I like to put them in a zip-lock bag and go at it with a rolling pin, which is oddly satisfying and keeps the mess contained! Next, melt the Caramilk chocolate in a saucepan over low heat. You have to be patient here—the chocolate is like molten gold and smells heavenly as it melts! When it’s smooth, remove it from the heat and let it cool slightly. This is a crucial step because you don’t want to scramble your eggs if you’re adding any! (See the next page below to continue steps…)