This is an easy slice to whip up with a short baking time.
The caramel condensed milk gives it great flavour. You can have it as is, but chocolate adds to the decadence.
- 1 packet plain biscuits(round wine, malt or vanilla)
- 180g butter, melted
- 400g tin caramel condensed milk
- 2 cups thread coconut
- 200g dark chocolate melts, melted
1 Preheat the oven to 175ºC. Crush the biscuits in a plastic bag with a rolling pin until reduced to medium crumbs. Transfer to a large bowl.
2 Add butter, condensed milk and coconut, and mix together. Spoon into a 30cm x 18cm lined tin or dish and press down firmly with the back of a spoon.
3 Bake for 10 minutes until slightly toasted. Cool, then ice with melted chocolate. Chill until firm, then cut into squares or fingers.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author