Makes 16 pieces
Time: 35 minutes
Base
2 x packets super wine biscuits
1½ cups chopped walnuts
250g butter
1 x can caramel condensed milk
Icing
50g of butter
2 Tbsp espresso
2 cups icing sugar
¼ chopped walnuts
Method
Line a 20 x 30cm slice tin with baking paper.
Place wine biscuits in food processor and blitz until fine. Place in a large mixing bowl with chopped walnuts. Melt butter. Add caramel condensed milk to melted butter and stir until thoroughly mixed. Add this to your dry ingredients, mix well. Press into prepared tin. To make the icing, melt butter, then add espresso and icing sugar and mix until a thick consistency is reached. Spread over base and top with chopped walnuts. Place in fridge for at least two hours before cutting. Keep in fridge in an airtight container. Enjoy!
Recipe provided by Hillside Road Eatery, Dunedin. Recipe requested by Sally Marrett
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
