Malt Biscuit Base; 250g malt biscuits
- 125g butter, melted
- 20g desiccated coconut
Chocolate Truffle Fudge Filling;
- 375g Ornua Chocolate Sauce Mix
- 180g Maltesers, roughly chopped
- *(If unavailable use 225g chocolate, melted and 150ml double cream)
Salted Caramel Filling;
- 250g tin condensed milk
- 150ml cream
- 120g golden syrup
- 1 teaspoon Maldon sea salt
Milk Chocolate Topping;
- 225g milk chocolate, melted
- 20 Maltesers
Line a small deep-sided tin (28x17cm/11x7in) with baking paper, letting the edges overhang.
Malt Biscuit Base
Blitz the malt biscuits & the coconut, add the melted butter & mix well. Press down into the lined pan evenly.
Dark Chocolate Truffle Fudge
Pour the Ornua Chocolate Sauce Mix over the biscuit base. Put in the fridge for 20 mins.
In a small saucepan add the condensed milk, cream, golden syrup and salt. Bring the mixture up to the boil, stirring constantly. Lower to a simmer and let it bubble away for 15-20 minutes, stirring regularly so it doesn’t burn. Cool slightly before pouring over the dark chocolate truffle fudge layer. Put into the fridge & chill for 30 mins.
Milk Chocolate Topping & Garnish
Remove the slice from the fridge and pour over the melted milk chocolate over the top of the salted caramel. Using an offset spatula quickly spread the milk chocolate evenly over the top of the caramel. Press some maltesers into it – these will be the centre of the squares you cut so space them accordingly.