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  2. Food

Choc-Mint Coconut Slice

These super-scrumptious slices have no baking required, making them ideal for a quick fix. Who can resist the chocolate and mint combo? - by Barbara Northwood
  • 20 Sep 2019
Prep: 25 Minutes - easy - Serves 18
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These super-scrumptious slices have no baking required, making them ideal for a quick fix. Who can resist the chocolate and mint combo?

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.

This recipe originally appeared on New Idea Food

Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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