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Submitted by Wilma Stead, Winsloe

1/2 lb. crushed arrowroot biscuits (half a box)
1/4 lb. melted margarine
1/2 tin sweetened condensed milk
3/4 cup coconut, desiccated
1 Tbsp. cocoa

Mix well and press firmly into 8­inch pan. Put in fridge to set.

Cover with 1 cup icing sugar, 2 Tbsp., melted butter or margarine, 2 Tbsp. milk and 1 tsp. peppermint essence.

Return to the fridge to firm. Then spread on this icing: 3 sq. melted chocolate. Keep in fridge. Can be frozen.