Ingredients
- 250g packet gingernut biscuits, crumbed
- 1/2 cup dessicated coconut
- 1/2 cup chopped crystalised ginger
- 3/4 cup Top’n’Fill Caramel
- 1 cup white chocolate melts
Directions
- Line base and sides of an 18cm x 28cm lamington pan.
- Combine biscuit crumbs, coconut and ginger in a bowl.
- Place caramel and chocolate in a saucepan and melt over a low heat.
- Mix wet and dry ingredients and refridgerate until set. If desired, drizzle melted white chocolate over the top.
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