Caramilk Food

CARAMILK SLICE

Steps:

• Line a 20x20 cm (or 23 x 23 cm) pan with parchment paper, leaving an overhang around the edges.
• Crush the biscuits in a food processor, or place them in a sandwich bag/freezer bag and bash with a rolling pin. I like to use a combination of larger pieces and fine crumbs -
• In a large bowl, stir together the crushed biscuits, coconut and chopped walnuts.
• Chop the Carmailk bar and butter into small pieces and add to a large, heatproof bowl. Pour in the sweetened condensed milk. Microwave on medium power (I use the 360 watt setting) for 45-second intervals, and stir between each. Melt until smooth. Do not use high power - or your chocolate can bake and even burn.
• Pour the melted Caramilk mixture over the cookie crumbs and stir to combine.
• Stir the mixture into the prepared pan and smooth the top. Place in the fridge to firm up (about 30 minutes).
• Chop the Caramilk into very small pieces and place in a heatproof bowl.
• Microwave on medium power for 45-second intervals, stirring between each, until smooth. Stir in the oil
• Pour the melted chocolate over the base layer and smooth the top.
• Place in the fridge for the chocolate to firm up (about 30 minutes), or let the chocolate harden at room temperature (about 60 minutes). When the topping is about 80% hardened

PEEK-A-BOO CARAMILK COOKIES

Steps:

• Melt the chocolate chips in the microwave.
• Beat butter with sugar, then beat in eggs.
• Add melted chocolate and vanilla.
• Beat.
• Whisk together the dry ingredients.
• Stir this by hand into the butter mixture.
• Cover and chill for 30 minutes.
• Break each Caramilk bar into squares.
• Roll dough into balls using 1 tablespoon of dough.
• Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
• Reshape into a nice circle and press down slightly.
• Bake on sprayed pans@ 375° for 10 minutes.