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.

Submitted by: Lauren