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Line baking tray with greaseproof paper and melt 2 bars of choc, let set.
Mix coconut, icing sugar and about half of the tin of condensed milk together. Quite a thick mix, spread over set white chocolate and leave to set.
For the toffee - Boil butter, syrup, half a bar of white choc and the other half of the tin of condensed milk together, reduce heat and slowly heat through, stir constantly DO NOT LET BURN! Will go a darker colour and come together slightly when stirring. Dont overcook this. Should be a soft ball consistency. Spread over set coconut layer. Sprinkle rice crispies on at this point.
When set, melt rest of white choc and let it set on top of the toffee. Score the white chocolate when its half set and its less likley to crack :)
Between each layer instead of waiting hours for it to set i stick the tray in the freezer for a 10 mins or so to save time. Dont over cook the toffee or it will go rock hard and separare away from the coconut and white chocolate - i learned this!