Choconut Slice

Hi Everyone,

Today’s recipe originates from a good old Kiwi (New Zealand) one that used to be on the back of the condensed milk cans. Recently I found the recipe again in one of Annabel Langbein’s cook books. Despite being a super easy recipe, the first time I made it, it didn’t turn out as I had wanted. So I’ve since adapted the recipe to how I like it best.

Believe me it is so delicious that I could hardly photograph it before it all got eaten up. Even my neighbour wrote me a special note saying it was the most delicious thing she had ever tasted.

Keep reading for my Choconut Slice recipe.

Choconut Slice

Line a 25cm by 25cm cake tin with baking paper and preheat oven to 160°c fan bake.

Ingredients:

• 150g melted butter
• 145g chocolate coated biscuits
• 175g plain biscuits such as Sables

• 1 cup shredded coconut
• 1 cup mixed chocolate chopped up in small pieces
• 1 cup dried cranberries
• 1 cup slivered almonds
• 395g sweetened condensed milk

Recipe:

To make the base, crush the biscuits and add to the melted butter. Then spread evenly over the base of your prepared tin. Press down firmly.

For the topping, in a separate bowl mix together the sweetened condensed milk, coconut, cranberries ad chocolate.

Spread evenly over the prepared base.

Finally sprinkle the slithered almonds on top.

Bake until lightly golden – approximately 20 minutes.

Cool well and then chill in fridge for at least half an hour before serving.

This coconut slice will in theory keep in an airtight container in the fridge for several weeks. In practice however you will find it gets eaten up much faster than you can imagine!

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FunkyForty

Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!