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Choc-Mint Coconut Slice

No baking required! - by Laura Jenkins and Jane Ash
  • 02 Feb 2018
Choc-Mint Coconut Slice Benito Martin
Prep: 25 Minutes - Serves 18

Slice can be made up to two weeks ahead. Store in an airtight container in the fridge. Use a knife dipped in a jug of hot water to make cutting the slice easier.

Ingredients

250g packet Choc Ripple biscuits
125g unsalted butter, melted

FILLING
3 1⁄2 cups desiccated coconut
395g can sweetened
condensed milk
2 tsps peppermint essence
Green food colouring

TOPPING
1 1⁄2 cups Dark Choc Melts
1 1⁄2 tblsps vegetable oil

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, 3cm above pan edges.

    2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling.

    3 To make filling, place coconut in a large bowl. Add condensed milk and essence. Stir until combined. Tint green with colouring. Press mixture over biscuit base. Smooth over top.

    4 To make topping, place ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted. Pour over filling. Spread evenly. Refrigerate for 4 hours, or overnight, until firm.

    5 Lift slice out of pan onto a chopping board. Cut into squares to serve.

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