INGREDIENTS
00 g milk chocolate
190 ml (175 g) Clover Springbok Butter, cubed
60 ml golden syrup
200 g coconut chocolate biscuits
100 g pecan nuts, roughly chopped
250 g white chocolate
30 ml (25 g) extra Clover Springbok Butter
315 ml (100 g) desiccated coconut
TO SERVE
finely grated white chocolate for decoration
Method
Grease and line a loaf tin with baking paper.
Break the milk chocolate into smaller pieces.
Melt with the 190 ml butter and syrup in a double boiler or heatproof glass bowl over simmering water.
Roughly chop the biscuits and add with the nuts to the melted chocolate.
Stir until evenly coated.
In a separate bowl, melt the white chocolate and extra butter together over simmering water.
Add the coconut and stir to combine.
Pour half the biscuit mixture into the prepared loaf tin. Slowly pour the white chocolate mixture over and spread with a spatula to form an smooth, even layer.
Pour the remaining milk chocolate mixture over, spread to form an even layer and refrigerate for 3 – 4 hours, or until set.
Cut into squares or triangles.
Sprinkle the grated white chocolate over and serve as a sweet snack.
CLOVER INGREDIENTS USED IN THIS RECIPE
