Ingredients
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
Method
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Grease and line two large oven trays with baking paper.
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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.
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Coarsely chop biscuits and Violet Crumbles.
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Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat.
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Stir in biscuits, Violet Crumbles, coconut and almonds until well combined.
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Drop heaped tablespoons of mixture, about 3cm apart, onto prepared trays. Refrigerate until firm. Serve.