Fantastic quick and easy slice that kids can make and will get demolished incredibly quickly Recipe is from Annabel Langbein’s Free range in the city book .
Ingredients
- 150g melted butter
- 1 cup sweetened condensed milk
- 2 tbsp golden syrup
- 1 1/2 desiccated coconut
- 1/2 cup cocoa
- 3/4 cup icing sugar
- 2 tsp vanilla essence
- 375g Plain biscuits crushed to a course crumb
Chocolate Coconut Icing
- 200h dark chocolate
- 40g butter
- 1 1/2 cups icing sugar
- 3 tbsp boiling water
- 1 1/2 desiccated coconut
Method
- Line a 30 x 24cm baking tin or sponge Rollin and line with baking paper
- To make the base, place the butter, condensed milk, and golden syrup in a bowl large enough to hold all the mixture, Heat gently over the stove top or microwave until the butter melts. Remove from heat.
- To make the base, place the butter, condensed milk, and golden syrup in a bowl large enough to hold all the mixture, Heat gently over the stove top or microwave until the butter melts. Remove from heat
- Mix together coconut cocoa, icing sugar and vanilla , stir into the condensed milk mixture then stir in the biscuit crumb
- Press into the prepared tin and refrigerate for about an hour before icing
Chocolate Coconut Icing
- Break the chocolate into squares and melt with the butter in a double boiler or microwave in 30 secs bursts until runny and smooth
- Mix to smooth consistency with the icing sugar and boiling water
- Stir through coconut and spread over the base
- Refrigerate until set
- When the icing is set cut into slices or squares and store in an airtight container in a cool place
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