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175g / 6 oz melted butter 250g / 8 oz plain cookies, crushed to fine crumbs 2 tbsp cocoa 1 cup shredded coconut 1 cup chocolate chips or chunks of dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana) 1 cup dried cranberries or raisins 1 cup slivered almonds 395g / 14 oz can sweetened condensed milk
© Annabel Langbein Media
Preheat oven to 160°C / 325°F and line a 30cm x 24cm / 12 inch x 9 inch slice tin with baking paper.
To make the base, mix melted butter with cookie 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.
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