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

1. Line base and sides of an 18cm x 28cm lamington pan.
2. Combine biscuit crumbs, coconut and ginger in a bowl.
3. Place caramel and chocolate in a saucepan and melt over a low heat.
4. Mix wet and dry ingredients and refridgerate until set. If desired, drizzle melted white chocolate over the top.