Ingredients
250g packet Choc Ripple Biscuits
300g packet Cadbury Clinkers
100g packet pink and white mini mallows
½ cup slivered almonds, toasted
¼ cup desiccated coconut
1 tablespoon cocoa powder
395g can sweetened condensed milk
Extra ½ cup desiccated coconut, to coat
Method
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Process biscuits in food processor until finely crushed. Add Clinkers. Process until chopped into small pieces. Transfer mixture to a large bowl.
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Add mallows, almonds, coconut, sifted cocoa and condensed milk. Stir with a wooden spoon until well combined.
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Place two x 50cm long sheets of baking paper on a flat surface. Divide mixture in half. Place each on the baking paper. With damp hands, roll into log-shape, about 4cm in diameter and 30cm in length.
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Sprinkle extra coconut evenly over logs. Roll to coat all over. Roll up in baking paper. Refrigerate for about 4 hours, or until firm.
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To serve, unwrap and cut into 1 ½cm-thick slices.
