Inspiration borrowed from Mum, who borrowed it from Unknown
People required to devour: 10+
3/4 cup condensed milk
2 tablespoons golden syrup
250g packet milk arrowroot biscuits, finely crushed
1 cup flaked almonds, toasted
250g block hazelnut chocolate, chopped
Place butter, condensed milk and syrup into a small saucepan. Stir over low heat until butter is melted. SImmer for 2 mins.
Place biscuit crumbs into a large bowl. Add almonds and butter mixture. Mix well. Grease and line an 18x28cm slab tin with baking paper. Press mixture evenly and firmly over base of tin. Refrigerate while preparing the topping.
Prepare topping- Combine chocolate and copha in a small saucepan. Stir over low heat until melted and smooth.
Pour chocolate mixture evenly over crumb base. Refrigerate until set. Cut into small squares when firm.