TIP! Caramilk chocolate can be replaced with your favourite block of chocolate. Slice will keep for up to five days, stored in an airtight container in the fridge.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place flour into a large bowl. Stir in sugar and coconut. Add butter and stir until combined. Press over base of prepared pan.
Cook in a moderately slow oven (160C) for about 15 minutes, or until lightly golden and just firm to touch. Remove. Cool.
Scatter chocolate and nuts over base. Drizzle evenly with condensed milk.
Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until golden brown and centre is firm to touch. Remove. Cool completely in pan.
Lift slice from pan. Cut into squares.
