Caramel Ginger Slice
250 g gingernut biscuits, crushed
1/2 cup desiccated coconut
1/2 cup chopped crystallised ginger
3/4 cup Top’n’Fill Caramel
1 cup White Melts
1. Line base and sides of 18cm x 28cm lamington pan.
2. Combine biscuits, coconut and ginger in bowl.
3. Place Top’n’Fill Caramel and White melts in pan. Cook, stirring over low heat until Melts are melted and ingredients are combined.
4. Pour caramel mixture into dry ingredients and mix thoroughly. Press mixture into pan, refrigerate until set. If desired, drizzle with melted White Melts. Cut into triangles to serve.