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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Taken from 'Baking and Desserts' cook book - Food Fact : Condensed milk is pasteurised, homogenised milk that has been reduced to about two-thrds of its orignal volume by boiling under strictly controlled conditions. It is no longer advised to boil the can of condensed milk when wishing to convert the milk to a golden toffee filling as in banoffee pie. Instead, either place the milk in a heavy-based saucepan and boil gently, or place in a glass bowl, cover with clingfilm, pierce an cook on medium for 1-2 minutes at a time in a microwave. Keep checking to ensure the milk does not burn. Ingredients:
100 g butter, melted |
125 g biscuits, crumbs (digestive) |
175 g chocolate chips |
75 g desiccated coconut (or shredded) |
125 g nuts, chopped (mixed) |
400 g sweetened condensed milk (can) |
Directions:
1. Preheat the oven to 180C/350F/Gas Mark 4 10 minutes before baking. Generously butter a 23 cm square tin and line with non-stick baking paper.
2. Pour the butter into the prepared tin and sprinkle the biscuit crumbs over in an even layer.
3. Add the chocolate chips, coconut and nuts in even layers and drizzle over the condensed milk.,.
4. Transfer the tin to the preheated oven and bake for 30 minutes, until golden brown. Allow to cool in the tin then cut into 12 squares and serve.
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