NO-BAKE HAZELNUT SLICE
1 stick Butter
3/4 cup Condensed Milk
2 tablespoons Golden Syrup
1 packet Milk Arrowroot Biscuits
1 cup flaked almonds, toasted
TOPPING:
1/2 pound Hazelnut Chocolate, chopped
1/8 pound Copha, a coconut shortening
1. Place butter, condensed milk & syrup into a small saucepan. Stir over low
heat until butter is melted, simmer for 2 mins.
2. Place Biscuit crumbs into a large bowl. Add almonds and butter mixture.
Mix Well. Grease 7 line a 18 x 28 cm slab tin. Press mixture evenly & firmly
over tin. Refridgerate whilst preparing topping.
3. PREPARE TOPPING: Combine chocolate & copha in a small saucepan. Stir over
low heat until melted & smooth.
4. Pour chocolate mixture evenly over base. Refridgerate until set. Cut into
squares when firm.
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