Ok, I stole this recipe from a can of condensed milk, but it is so yummy and more-ish and easy that I just had to make it to show you. If you have visitors, you can impress them with this, and it will only take a minute to throw together but looks like you spent hours perfecting that golden caramel-ly top!
I will admit, it is not for the diet concious but it is so-oo good that you have to have at least one bit, or two, or th… or stay right away because it will suck you right in with its sweet, chewy deliciousness.
What You Need:
- 1 1/2 cups crushed sweet biscuits (Butternut Snaps)
- 75g butter, melted
- 1 cup milk choc bits
- 1 cup raisins
- 1 cup dessicated coconut
- 1 cup flaked almonds
- 395g can Nestle condensed milk
What You Need To Do:
Preheat the oven to 180 degrees celsius.
Crush up the biscuits using a food processor or, if you don’t have one, like me, use a heavy rolling pin to smash them up in a plastic bag in between two tea towels. This is an oddly satisfying job if you have some tension to get rid of!
Combine the biscuit crumbs and the butter and press it into a cake tin (18cmx28cm), lined with baking paper. This makes it easier to remove from the tin.
Sprinkle the choc bits, raisins and coconut evenly over the biscuit base. You can even mix these three together first and then sprinkle if you don’t mind not having the layered effect when you cut it. Make sure that you sprinkle the almonds separately though, because you want them to be on the top all toasty and golden brown.
Next, carefully pour the condensed milk over the top of everything. Make sure you get right into the corners and along the edges so it holds together when you cut it.
Bake in the oven for about 20-25 minutes or until the top is golden brown and the centre is firm to the touch. Allow it to cool in the pan.