Lolly Log

100g butter, melted
180g condensed milk (½ tin)
180g packet of fruit puffs or Eskimos, cut into quarters
250g packet malt biscuits, crushed
Mix all and shape into a log. Roll in coconut. Wrap in cooking paper and gladwrap and chill until firm. Cut into slices.

Variations:

Allsorts Slice
100g butter, melted
180g condensed milk
125g liquorice allsorts, chopped
250g packet malt biscuits, crushed Mix all and press mixture into a lined 30 x
20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Chocolate icing
2 C icing sugar
1 T cocoa
1 T butter, melted
Boiling water

Jersey Caramel Slice
100g butter, melted
180g condensed milk
125g jersey caramels, chopped
250g packet wine biscuits, crushed
Mix all and press mixture into a lined 30 x 20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Caramel icing
110g brown sugar
2 T milk
60g butter
Stir in saucepan over med heat until dissolved, bring to boil, simmer stirring 2 minutes, add 120g icing sugar.