Prep 20 mins
Makes 20 squares
125g butter, chop
¾ cup condensed milk
2 tbsps golden syrup
1 tbsp instant coffee
250g plain sweet biscuits, crush finely
1 cup slivered almonds, toast
200g dark chocolate, chop
1 tbsp vegetable oil
1. Lightly grease and line an 18 x 28-cm slice pan with baking paper, extending 2-cm above the long sides.
2. In a small saucepan, combine butter, condensed milk, syrup and coffee. Stir over low fire until melted and smooth. Cook over very low fire for 3 mins, stirring often.
3. In a large bowl, combine crushed biscuits and almonds. Add butter mixture and mix well. Press firmly into the pan. Chill for an hour.
4. To prepare topping, place dark chocolate and oil in a small heatproof bowl. Place over a saucepan of gently simmering water. Heat, stirring, until smooth. Cool slightly. Pour onto biscuit base and spread evenly. Cut into squares to serve.
Tip: Keep any leftover condensed milk in an air-tight container in the fridge. Use it to spread on toast or sweeten coffee and tea.
Photo: Rob Shaw / Bauersyndication.com.au