200 gr margarine
1 can caramel condensed milk
500gr icing sugar ** (see substitute below to make icing sugar)
pinch of salt
Combine all the above in a large bowl and melt in the microwave for 1-2 minutes, whisk well till smooth and no lumps visible.
2 packets crumbled biscuits */*/
1½ cups of cake fruit mix
Use a wooden spoon or spatula and mix till cookies and fruit well coated.
Spoon into greased flat pan.
Sprinkle with any chopped nuts if you like. (I only managed to dig up some pine nuts)
Press flat and put in refrigerator to set.
Cut into cubes, store in airtight container.
**Substitute for Icing Sugar
475 g berry sugar (You can also use regular white sugar)
2.5 teaspoon cornstarch
Put sugar & cornstarch in blender for 1 minute or until powdered.
*/*/ I used one packet of Tennis biscuits, ¼ packet of shortcake cookies (sugar free) and I think about 10 macadamia and milk chocolate cookies: that’s all I found in the pantry.
Note: I made this a second time and then mixed the nuts into the mixture, added extra biscuits to the mixture. You need to have enough biscuits (should look like you have more than you need) and I also cooked the caramel mixture in the microwave for about 5 or so minutes to get it thicker after I added 4 heaped teaspoons of cornflour mixed to a paste with water and added it to the caramel mixture before cooking, just to make sure it sets properly. Leave overnight in the fridge and then cut into bite size pieces and preferably keep it in the fridge as it will soften if out too long.
Source: The Recipe Hunter – Esme’s kitchen
TRIED AND TESTED