Chocolate recipes
20 minutes
Leftover rice chocolate bars

1 Preheat the oven 170°C and line a 20 x 20 cm baking tray with baking paper.
2 Blend the shortbread in a food processor and mix with 60 g melted butter. Press into the tray, prick with a fork and bake for 10 minutes.
3 Place the remaining butter and the sugar into a saucepan and heat until the butter has dissolved. Add the condensed milk and coffee and mix well, then boil until it turns caramel in colour.
4 Pour the caramel over the shortbread and chill to set.
5 Melt the white chocolate in a double-boiler and spread over the caramel. Cut into pieces just before it sets. Store in an airtight container.
Find more biscuit recipes here.
Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit