Friday, 30 May 2014


2 x220gm block caramello chocolate
2 pkt marie or milk arrowroot biscuits crushed
113 gm butter
1 tin condensed milk

line a swiss roll tray with baking paper.

place crushed biscuits in large bowl.

melt choc and butter in heatproof bowl over a pot of boiling water.

stir in milk and add to biscuits

press into tray.


285 gm cooking chocolate
113 gm butter

melt together in a heatproof bowl over a pot of boiling water, stirring till mixed.
spread over slice.

refridgerate till set.

store in airtight container

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