¼ cup slivered almonds
½ x 250g packet Arnott’s Nice biscuits
2 x 50g Violet Crumble bars
300g milk cooking chocolate, chopped
½ cup shredded coconut
Grease and line two large oven trays with baking paper.
Place almonds in a small frying pan over a medium to high heat. Cook, shaking pan occasionally, for about 3 minutes, or until lightly toasted. Remove. Cool.
Coarsely chop biscuits and Violet Crumbles.
Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat.
Stir in biscuits, Violet Crumbles, coconut and almonds until well combined.
Drop heaped tablespoons of mixture, about 3cm apart, onto prepared trays. Refrigerate until firm. Serve.