A fun little sweet treat that is so quick and easy to make. There is no actual cooking involved, just some melting and mixing. Recipe is adapted from the Taste website, I’ve simply added some 100’s and 1000’s for the kids and a sprinkle of sea salt on half for the big kids.
Ingredients
- 395gm can sweetened condensed milk
- 100gm butter, chopped
- 2 tsp vanilla extract
- 2 x 180gm blocks Caramilk chocolate, chopped
- 250gm caramel-flavoured shortbread biscuits
- 55gm (1 1/2 cups rice bubbles
- 45gm (1/2 cup) desiccated coconut
- 1 1/2 tsp vegetable oil
Directions
Grease a 20 x 30cm slice pan. Line the base and long sides with baking paper, allowing the paper to over hang the sides.
Place the condensed milk, butter, vanilla and one block of chopped chocolate in a small saucepan. Heat over low heat, stirring, for 5 minutes or until melted and smooth. Set aside to cool slightly.
Place the biscuits in a food processor and process until resembles fine crumbs. Transfer to a bowl. Stir in the rice bubbles and coconut. Pour in the condensed milk mixture. Stir to combine.
Using a spatular press the mixture into the base of the prepared tin, making sure it’s as smooth as possible. Cover and place in the fridge for 2 – 3 hours until set.
Place the oil and remaining chopped chocolate in a heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water).
Pour the chocolate mixture over the biscuit layer and smooth the top. Sprinkle with 100’s and 1000’s or sea salt or both or neither at all. Place in the fridge for 30 minutes or until set.
Cut into small pieces to serve. Store in an airtight container in the fridge.
As there are no nuts this would make a cheeky lunch box treat for the kids for going back to school. Tell me what you would prefer as a topping sea salt, 100’s and 1000’s or nothing at all….. Enjoy. Sheryl x
