This no bake slice has a ginger biscuit base topped with caramel and crystallized ginger. Perfect with a cuppa!
Total prep time:
Servings (slices): 20
|125 g||butter, melted, divided|
|250 g||ginger biscuits|
|395 g can||sweetened condensed milk|
|100 g||light brown sugar|
|25 g||crystallized ginger, roughly chopped|
Grease a 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Process biscuits until finely chopped. Add 75g of the melted butter and process until combined. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
Meanwhile, place remaining 50 g butter, condensed milk and sugar in pan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved. Increase heat to medium. Cook, stirring constantly, for 10 minutes or until mixture turns golden and thickens. Pour over prepared base. Top with the chopped crystallized ginger.
Set aside for 10 minutes. Cover. Refrigerate for 2 hours or until set.
Cut into squares to serve.