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Annabel's Choconut Slice


With Annabel Langbein

Annabel's Choconut Slice

This is my decadent update of an oldie but a goodie that used to feature on the back of condensed milk cans. I like to use dried cranberries instead of raisins and you can use different nuts or substitute white chocolate to suit your taste. Sometimes I use chocolate-coated biscuits in the base. The melted chocolate makes the base much wetter, but it hardens up when cooked and tastes ultra-chocolatey.

Prep time 10 mins
Cook time 20-25 mins
Makes  about 30 pieces

Ingredients
150g melted butter
270g plain biscuits, crushed to fine crumbs
2 tbsp cocoa
1 cup shredded coconut
1 cup chocolate chunks or chips
1 cup dried cranberries or raisins
1 cup slivered almonds
395g can sweetened condensed milk

Method
Preheat oven to 160C and line a 30cm x 24cm slice tin with baking paper.
To make the base, mix melted butter with biscuit crumbs and cocoa.
Using a wet spatula or wet hands, spread over base of slice tin and press down firmly.
Sprinkle coconut, chocolate, cranberries or raisins, and almonds evenly over the base.
Drizzle with sweetened condensed milk.
Bake until lightly golden (about 20-25 minutes).
Cool and chill before slicing into squares or fingers.
Choconut Slice will keep in an airtight container in a cool place for several weeks.

(Broadcast 21 September 2012)


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