PEANUT BUTTER CARAMEL SLICE....no bake


2 packets milk coffee biscuits, crushed
1 1/2 cups dessicated coconut
1/2 cup crushed nuts
125 grams butter, melted
1 tin condensed milk

1/3 cup golden syrup
2 cans condensed milk
1 cup smooth peanut butter

300 grams dark chocolate chips
1 tablespoon canola oil

lightly grease and line a lamington tin (30 x 21 cm / 12 x  8
inch approx.) with baking paper

in a bowl, mix the biscuits, coconut, crushed nuts, butter
and condensed milk together until very well combined.

press into tin smoothing out to edges until tightly packed.
refrigerate while making filling.

in a saucepan, over low heat, mix the golden syrup, condensed
milk and peanut butter. stir till boiling. remove from heat.

spoon over the biscuit base,  smoothing to the edges.

refrigerate for 1 hour.

in a microwave proof bowl, melt the chocolate in 30 second
bursts, stirring after each.

when smooth, stir in the oil until well combined. pour over
filling.

refrigerate for at least 2 hours or until set.

bring to room temp. to cut.

cut in squares or bars to serve.