* 2 cups tea biscuits (crumbled)
* ¾ cup butter or 150 g, melted
*For the topping:
* 1 tin condensed milk
* ¼ cup butter
* ¼ cup brown sugar
* 200 g plain chocolate ( chopped)
* ½ cup pistachio nuts (chopped)
Preparation
Combine biscuits and butter then press the dough into a 20cm x 28cm rectangular cake tin and bake in a 190°C preheated oven for 10 minutes. Remove from oven.
Place Condensed Milk , butter and sugar in a nonstick saucepan. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden color and thick.
Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.
Melt the chocolate in a bowl over simmering water then stir in the pistachio. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge.
Cut into diamond shapes to serve.
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