Choc Ripple Coconut Slice
Choc Ripple Coconut Slice
Choc Ripple >
- Servings: 16
- Occasion: Dessert, Entertaining
- Cooking time: 25 mins
- Prep time: 20 mins
- Chill time: 1 hour
This mouth watering Choc Ripple Coconut Slice recipe will have your guest wanting more, this is the perfect dessert to make for entertaining
Note: Arnott’s Choc Ripple not available in New Zealand.
Ingredients
- 250g Arnott’s Choc Ripple Biscuits
- 100g butter, melted
- 200g shredded coconut
- 395g can condensed milk
- 1 egg, whisked
- 200g dark chocolate
Preparation
Step 1 Preheat oven to 180°C. Grease a 18cm x 18cm square cake tin and line base and sides with baking paper, extending paper 2 cm above edge of pan.
Step 2 Place biscuits in bowl of the food processor and process to a fine crumb, add melted butter and pulse until combined.
Step 3 Press biscuit mixture into base of prepared tin and refrigerate whilst preparing the filling.
Step 4 In a medium bowl combine coconut, condensed milk and egg. Mix well. Pour mixture over choc ripple base.
Step 5 Bake for 25 minutes. Allow to cool.
Step 6 Place chocolate in microwave safe bowl and heat on medium for 30 sec bursts until chocolate is melted. Pour over coconut layer. Chill before cutting into slices.
