BEST-EVER CARAMEL TREATS
Caramel Hedgehog Slice Serves 24, Prep and Cook: 20 mins
250g packet plain sweet
biscuits, coarsely chopped ½ cup desiccated coconut 395g can sweetened
condensed milk 125g unsalted butter, chopped ½ cup brown sugar, firmly
packed ¼ cup caster sugar ¼ cup golden syrup ½ cup White Choc Melts
(90g), melted 1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 Place biscuits and coconut in a large bowl. 3 Combine condensed milk, butter, sugars and syrup in a large saucepan. Stir over a medium heat until butter is melted and sugar is dissolved. Bring to boil. Gently boil, stirring constantly and vigorously for about 5 minutes, or until slightly thickened. Remove. Pour over biscuits and coconut. Gently stir to combine. 4 Using a rubber spatula, press mixture firmly over base of prepared pan (as mixture is quite firm, a flexible rubber spatula is best for pressing into pan and smoothing surface). Cool to room temperature. Refrigerate, covered, for at least 4 hours, or until firm. 5 Place melted chocolate into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip tip. 6 Lift slice from pan. Drizzle with chocolate. Refrigerate for 15 minutes or until set.
Cut slice into squares.