Line an 8-inch square baking tray with foil.
In a medium saucepan over low heat, combine the MILKMAID and cooking chocolate and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
Lift the foil out of the tray and peel it off the fudge. Cut into small squares.
Small tin ½ dissolve
Add sugar to skinned and sliced apple, stew for 7-10 minutes. Blend apple with rest of the ingredients.
Pour the mixture in to a greased pan. Cover the pan with a lid or a foil and steam for 30-40 minutes.
Serve warm or after refrigerating.
1 small tin
Icing sugar (sifted)
Line the base and side of a square cake pan with non-stick baking paper, allowing the sides to overhang.
Combine coconut and sugar in a bowl. Stir in MILKMAID. Divide among 2 bowls. Add a few drops of red food colouring to 1 bowl and stir to combine. Press into the prepared pan. Add a few drops of green food colouring into the remaining portion. Press over the base. Smooth the surface. Cover and place in the fridge for 1 hour or until set.
Use the overhanging baking paper to lift the slice from the pan. Use a sharp knife and cut the slice into 32 pieces.