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.