Ingredients
Bottom Layer
100 gm butter (room temperature)
1/2 tsp vanilla extract
65 gm coconut (shredded or flaked)
30 ml HERSHEY'S Chocolate Flavoured Syrup
30 gm HERSHEY'S Cocoa powder
200 gm digestive biscuits (crushed)
50 gm walnut coarsely chopped
Middle Layer
25 gm HERSHEY'S Spreads Cocoa with Almond
50 gm milk chocolate melted
Top Layer
120 gm dark chocolate
15 gm butter
Process:
Bottom layer:
● Butter a 5-inch ring mould and cling wrap the bottom and keep aside.
● In a saucepan over low heat, melt the butter. Remove from heat and stir in HERSHEY'S Chocolate Flavoured Syrup, HERSHEY'S Cocoa powder and then gradually cook it till mixture thickens (5 minutes)
● Remove from heat and stir in vanilla extract, crushed digestive biscuits, coconut & chopped nuts
● Press mixture evenly onto the bottom of the prepared pans. Cover with plastic wrap and refrigerate until firm (about an hour)
Middle Layer:
• Mix HERSHEY'S Spreads (Cocoa with Almond) and milk chocolate, spread it on the coconut mixture, and refrigerate for 10 minutes.
Top Layer:
● Chop the chocolate into small pieces. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter for 2-3mins.
● Spread melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into slices.
