square 20 by 20 cm silicone cake tin (or line a normal pan)
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Ingredients
Base
395gramssweetened condensed milk
1 teaspoonvanilla paste
100 grams butter
150gramsdark chocolate melts
1tbsp cocoa powder
250gramsdigestive biscuits
¾cupcornflakes
¾ cupdesiccated coconut
Icing
150gramsmilk chocolate
150gramsdark chocolate
2tablespooncoconut oil
Instructions
Base
Combine the butter, condensed milk, vanilla and dark chocolate in a large microwave proof bowl.
Microwave at ½ power for 2 minutes. (it will not be 100% melted, stir to finish off the melting)
Crush the biscuits and add to the melted mixture with the cornflakes, cocoa and desiccated coconut.
Mix well and press into a 20cm x 20cm cake pan. (silicone works well, or line a normal one for easy removal.
Icing
Combine the dark and milk chocolate in a microwave safe jug with the coconut oil. Melt at 50% power for 2 minutes. Stir until smooth and pour over the base.
Refrigerate for 3 hours or until solid then chop into squares.