Easter Crack (with Coffee Toffee)

Instructions

1. 1
   Line a baking dish with salada biscuits in a single layer
2. 2
   In a saucepan, melt butter and brown sugar over medium heat until it begins to boil
3. 3
   Let it bubble for 3 minutes without stirring
4. 4
   Remove from heat and quickly add 15ml Dosed coffee concentrate and mix through
5. 5
   Pour the hot coffee toffee over the biscuits and spread evenly
6. 6
   Place in the fridge until set
7. 7
   Melt white chocolate and pour over the toffee layer
8. 8
   Decorate with mini eggs, crushed Easter eggs, mini bunnies and 100’s & 1000’s
9. 9
   Refrigerate for 2 hours until fully set
10. 10
    Break into pieces and serve