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2h 0 min
Unbaked Chocolate Slice
Chocolate Slice
Topping
Method
- Line a 24cm x 30cm slice tin with baking paper and set aside.
- In a small saucepan, heat the dark chocolate, butter and condensed milk over a low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool.
- Meanwhile, place the biscuits into a plastic bag. Use the end of a rolling pin to carefully crush the biscuits. Place the broken biscuits in a large bowl and add the coconut, walnuts and cocoa.
- Pour the melted chocolate mixture into the dry ingredients, and mix well until everything has combined.
- Press firmly into the prepared tin with the back of a wooden spoon, and refrigerate for 30 minutes or until firm.
- To make the chocolate topping, place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined.
- Pour the chocolate mixture over the slice and refrigerate for 1 hour or until completely set.
- Cut the slice into squares and serve. Store in an airtight container in the fridge.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
