This slice is very moorish and even I cannot eat too much of it. I originally made this recipe with my cousin Rosa a couple of years ago. This recipe is adapted from the Baradene School cookbook, my aunty Shayne was on the committee that created the book and there are some great recipes in there.
- 125g unsalted butter, softened
- 1/2 cup brown sugar
- 1 cup flour
- 250g dark Whittakers chocolate
- 3/4 cup coconut, either thread or flakes
- 3/4 cup slivered almonds
- 395g tin of condensed milk
Preheat oven to 180 °C. Grease you trusted slice pan (recipe for 16cmx26cm). Using your electric mixer beat butter and sugar until light and fluffy. Add in sifted flour and stir until combined. Place mixture into your prepared slice pan and press down into pan. Bake for 20 minutes or until golden. Set aside and cool for 15 minutes.
Sprinkle chocolate, coconut & almonds evenly over the base. Drizzle condensed milk over the layers. Bake for 25-30 minutes or until the centre is firm to touch. Cool completely in the pan (you can put in fridge to speed up the process). Cut into squares. Makes 16- 24 pieces depending on the size.
Recipe adapted from Baradene School Cookbook
Thanks Sophie it’s always a hit and super easy 🙂