This recipe has a long history - it apparently comes from one of the top chefs in Sydney and was passed around some distant family members before my cousin gave it to me. You can do lots of variations with it which makes it extra great.
See variations in steps above.
Altered ingredient amounts. Improvement for chocolate biscuit base (or if you don't have quite enough biscuits) - Sift 1/2 cup flour + 1/4 cup cocoa + 1/4 cup caster sugar together. Crush 250g chocolate ripple biscuits to fine crumbs then stir through sifted flour. Melt 150g butter. Make well in centre of dry ingrediants, add butter, combine using a fork. Press into tin and refridgerate as usual. - 14 Feb 2011
Nice and easy, it seams to have set but I dont have over night to leave so fingers crossed! I have done a mix of chocolate and caramel on the top. - 31 Jul 2010
Used different ingredients. For a more caramelly ganache add 100g of mars bars to the cooking chocolate and cream when melting and continue to whip over medium heat until all the nougat is melted and the ganache is thick. This will take extra time but is absolutely delicious! - 06 May 2010