200 g granita biscuits
100 g butter, melted
2 x 390 g cans Top n Fill Caramel
140 g chocolate frosting
- Preheat oven to 170°C (150°C fan forced). Grease and line a 16 x 26cm slice pan. Place biscuits in a food processor. Pulse until biscuits resemble fine breadcrumbs. Add melted butter and continue to pulse until mixture comes together. Press into base of tray. Chill.
- Meanwhile, in a small bowl combine caramel Top‘n’Fill with eggs. Spread evenly over biscuit base. Spoon chocolate frosting over the caramel. Bake in the oven for 45-50 min.
- Remove from oven and allow to cool. Chill overnight, cut into rectangles to serve.