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- 125 g of butter
- 2/3 cup powdered sugar
- 2 tablespoons golden syrup
- 395 g of sweetened condensed milk
- 1 package of crushed Arnott’s Milk Arrowroot cookies
- 200 g hazelnut milk chocolate
- 165 g of copha
Combine butter, sugar, and golden syrup in saucepan and melt. Add the sweetened condensed milk and bring to a boil.
Combine with crushed cookies and press into a can.
Meanwhile, to make the topping, melt the copha and the chocolate, being careful not to burn the mixture. Pour onto the slice. Refrigerate or freeze.
Use only half of the 395 g can of condensed milk.
This slice must be kept cold or the topping will melt.
I always let it heat up a bit to cut into small portions and pop back into the freezer.