Makes 12

Hands-on time: 15 minutes

Hands-off time: 3-4 hours or overnight

 

INGREDIENTS

 

4 slabs (80g each) white chocolate

⅔ cups (153g) margarine, room temperature

¾ tin (289g) condensed milk

1 pack (200g) shortbread biscuits

2 packs (100g each) Jelly Tots Original

½ cup desiccated coconut

 

Serving suggestion:
Strawberry milk

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD

 

1. Neatly line the bottom and sides of a square baking dish (20cm) with baking paper overhanging on the sides.

2. Break the white chocolate into blocks and add it to a large heatproof bowl. Dice the margarine and add it and the condensed milk to the bowl and microwave for 2-3 minutes, stirring every 30 seconds until melted and smooth. Set aside to cool for 5 minutes.

3. Gently fold the desiccated coconut through the melted chocolate mixture.

4. Place the biscuits into a large resealable bag. Using a rolling pin, gently crush the biscuits into chunky bite-size pieces. *Chef’s Tip: Use a clean bottle if you don’t have a rolling pin!

5. Fold the crushed biscuits and one and a half packs of the Jelly Tots Original through the chocolate mixture.

6. Pour the mixture into the prepared baking dish and smooth the top with a spoon. Sprinkle the remaining half a pack of Jelly Tots on top.

7. Refrigerate for 3-4 hours, or overnight, until firmly set.

8. Remove the baking paper from the dish. Cut the biscuit bites into 12 squares. Serve with a glass of strawberry milk and ENJOY! *Chef’s Tip: Dip a knife in hot water and dry for easy cutting!

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Planning to try this?

 

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