Ingredients
2 x 450g rolls chocolate chip cookie dough, chopped, at room temperature
180g block Caramello milk chocolate, broken into pieces
Method
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Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Press one roll of cookie dough over base of prepared pan. Scatter chocolate over top. Crumble remaining cookie dough over top of chocolate to cover.
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Cook in a moderately slow oven (160C) for about 40 minutes, or until golden brown and firm to touch. Remove. Cool completely in pan.
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Lift slice from pan. Cut into squares.
TIP! We used Aunty Kath’s Cookie Dough available in the refrigerator section of major supermarkets.
