So delicious and rich this tastes just like a fudge. Perfect served in small bite size slices rather than large ones. Leave to set in the fridge for a day or more as it tastes better the older it gets.
2 people made this
3/4 cup (185ml) condensed milk
2 tablespoons golden syrup
250g milk arrowroot biscuits, finely crushed
1 cup slivered almonds, toasted
250g block hazelnut chocolate, chopped
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Directions Preparation:20min › Ready in:20min
Slice: Place butter, condensed milk and syrup into a small saucepan. Stir over low heat until butter is melted. Simmer for 2 minutes.
Place biscuit crumbs into a large bowl. Add almonds and butter mixture. Mix well.
Grease and line an 18 x 28cm slab tin with baking paper. Press mixture evenly and firmly over base of tin. Refrigerate while preparing topping.
Topping: Combine chocolate and copha in a small saucepan. Stir over low heat until melted and smooth.
Pour chocolate mixture evenly over crumb base. Refrigerate until set. Cut into squares when firm.