200g Tararua Butter
1 1/2 cups Chelsea White Sugar
1/2 cup Meadow Fresh Milk
2 1/2 Tbsp cocoa powder
500g (2 packets) plain sweet biscuits, roughly crushed
1/2 cup chopped walnuts (optional)
1/2 cup desiccated coconut

Icing
2 cups Chelsea Icing Sugar
2 1/2 Tbsp cocoa powder
3-4 Tbsp hot water

Grease a roasting dish or large slice pan and line with baking paper.

Place Tararua Butter, Chelsea White Sugar, Meadow Fresh Milk and cocoa in a saucepan and heat slowly.

When the sugar is dissolved and the mixture is bubbling, remove from heat and add the crushed biscuits, chopped walnuts and coconut.

Press into prepared dish and level the surface. Ice while still warm, then leave to cool and set before cutting into pieces.

Icing
Stir Chelsea Icing Sugar and cocoa together in a medium bowl. Add hot water and mix until icing is a spreadable consistency. Spread onto warm slice.


NOTE: recipe has been retested and updated May 2021 (quantities of butter and sugar have been reduced a little).