What you need
- 6 whole wheat breakfast cereal biscuits, crushed
- 1 cup SR flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 1/4 cup sultanas
- 125 g butter, melted
- 1/2 cup KRAFT Crunchy Hazelnut Spread
- 1 egg
- 225 g CADBURY Milk Chocolate Melts, melted and cooled slightly
How to make it
COMBINE the cereal, flour, coconut, sugar and sultanas in a mixing bowl. Stir together the butter, hazelnut spread and egg then pour into the cereal mixture and stir until combined. Spoon into a lined 28cm x 18cm slice pan.
BAKE in a moderate oven 180ºC for 20-25 minutes or until golden. Cool in a pan on a wire rack.
POUR over chocolate and allow to set before slicing. Store in an airtight container until required.