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Ingredients
- 24 icecream wafers
- 15g copha
- 15g butter
- 3 tspn smooth peanut butter
- 185g dark chocolate
- 3/4 cup condensed milk
- 1 1/2 tblspn golden syrup
Method
- Line 28x18cm slice tin with baking paper.
- Cover base with 12 wafers and trim to ensure neat fit, then remove from tin.
- Combine copha and chocolate and spread half over base of tin and put wafers on top.
- Refrigerate
- Combine condensed milk, butter and syrup in saucepan, stir over medium heat until it begins to stick and bubble on base of pan.
- Continue stirring a further 3 minutes to prevent burning, then add peanut butter.
- Pour oer slice and top with wafers.
- Spread with remaining chocolate and refrigerate 30 mins.
- Cut into squares then triangles.