-
Arnott's product:
Milk Coffee
-
Preparation time: 10 minutes
-
Chill Time: 1 hour
-
Serves: 9+
Ingredients
1 x 250g packet Arnott’s Milk Coffee biscuits, crushed
½ cup (45g) desiccated coconut
1 cup walnuts, plus 24 extra walnut halves to decorate
1 tbsp cocoa powder
2 tbsp golden syrup
300g dark chocolate, plus extra melted chocolate to drizzle
125g unsalted butter
1 egg
Method
- Line a 20cm x 30cm lamington pan with baking paper.
- Process biscuits, coconut, nuts and cocoa in a food processor to coarse crumbs. Transfer to a bowl.
- Melt the golden syrup, 120g chocolate and 2 tbsp butter in a pan over low heat. Add to crumbs with egg, mix well, then press into pan. Chill until set.
- Melt remaining chocolate and butter in a small pan over low heat until smooth, then pour over slice. Score top with a knife to form 24 squares. Place an extra nut in centre of each square, then chill until set. Slice and serve drizzled with extra chocolate if desired.
Makes 24 squares