Some days call for an easy slice, ultimately given away while still warm, to friends who’ll prop you up and who know when to serve tea and when to serve sauvignon blanc. Or whisky.
This slice is not about fancy form and style, but super easy and quick, with lovely chewy caramelly edges. And it’s a slice that doesn’t require eggs. I firmly believe there is always, always an upside.
Makes 16 pieces.
Ingredients 6
185 g butter
250 g digestive biscuits, finely crushed
200 g chocolate bits
100 g blanched almond, slivered or roughly chopped
45 g shredded coconut
395 g sweetened condensed milk, tinned
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Method 6
Preheat your oven to 180°C (360°F). Grease and line an 18 × 28 cm (7 × 11 in) slice tin with baking paper, including the sides.
Melt the and pour it into the slice tin. (Even if this feels weird, trust me. Pour the melted butter straight into the tin.)
Sprinkle the crushed on top of the .
Next, sprinkle over the , then the , then the .
Pour the over the lot.
Cook for 20 minutes, then cool before slicing. Keeps in an airtight container for about 2 weeks.
