Method Biscuit Base 1. Grease or spray with Cooking Oil a 3-4cm deep Lamington Tray. 2. Line base and sides with baking paper, allowing a minimum 3cm overhang on all sides. 3. Process all pack(s) of biscuits until mixture resembles fine breadcrumbs in a food processor (hand-held grater works too). 4. Add melted butter to the food processor with the biscuits. Process both to combine well. (Alternatively, you can mix by hand in a large bowl). 5. Using the back of a metal tablespoon, press mixture over base of prepared Lamington Tray. 6. Refrigerate for 15 minutes. 7. Arrange the roasted nuts (refer to ingredients list) over cooled biscuit mixture.

Caramel Filling 1. Place chopped butter, brown sugar and condensed milk in a heavy-based, non-stick saucepan over medium-low heat. 2. Cook, stirring constantly with a wooden spoon (as mixture can stick to pan), for 10-12 minutes, or until mixture thickens and becomes golden (or cream-coloured). 3. When the thick caramel mixture comes off the sides of the saucepan, then it’s ready. 4. Pour the hot caramel over the roasted nuts. (Be careful! Hot caramel can sear the skin off!) 5. Using the back of a spoon, smooth the surface of the caramel until layer is flat. 6. Refrigerate for 15 minutes.

Chocolate Top 1. Place both dark and milk chocolate and full cream milk in a small microwave-safe bowl or cup. 2. Microwave on High (100%) for 2-3 mins over a cycle of: 1 minute, stir, repeat until mixture completely smooth. 3. When stirring, use a metal spoon. 4. Spread chocolate mixture over filling. 5. Cover tray with aluminium foil and refrigerate for 3 hours or until set. 6. Cut finished product into small squares and serve.