The delicious South American caramel luxury is transformed into a caramelised chocolate coconut sensation.... cut into squares and enjoy. Makes 1 x 22 cm square
200g (about 12) good quality wholemeal biscuits (such as Digestives), broken into pieces
100g butter, melted and cooled
1 cup (110g) pecans
1 x 395g can sweetened condensed milk
2 tbs milk
1 1/2 cups (250g) dark chocolate or white chocolate chips
1 1/2 cups (125g) moist flaked or shredded coconut
Preheat oven to 180C (160 fan forced). Line the base and sides of a 22 cm square cake pan.
Fit the chopper blade to the chopper attachment. Add half of the biscuits, cover and process on speed 5 for 10 seconds until finely chopped. Remove biscuits to a mixing bowl. Repeat with the remaining biscuits. Add the butter to the biscuit crumbs and mix well, coating the crumbs with the butter. Press evenly into the base of the prepared pan. Set aside.
Add the pecans to the chopper attachment. Cover a process on speed 5 for 3-5 seconds or until roughly chopped. Set aside.
Add the condensed milk and milk to the blending pitcher, using the frothing / beater blade combine using speed 3 for 15 seconds.
Evenly pour the mixture over the biscuit base. Scatter over the choc chips, coconut and chopped nuts. Using your finger tips or a teaspoon, gently push the toppings down a little into the filling.
Bake in the centre shelf of the oven for 35 minutes or until golden brown and firm to touch. Allow to cool completely before removing from the pan. Cut into small squares to serve.