Choc Ripple and Jam Coconut Slice

Farmbake Triple Choc Jam and Coconut Slice

Servings:16
Occasion:Dessert, Entertaining, Snack
Cooking Time:25 mins
Preparation Time:20 mins

Made with

Choc Ripple

Ingredients

Base

250g pkt Arnott's Choc Ripple biscuits (or 250g Arnott's Gluten Free Scotch Finger biscuits)
100g Unsalted butter, melted
1/4 cup (80g) jam

Coconut Filling

1/3 cup Caster sugar
1½ cups Desiccated coconut
1 Egg
30g Butter, melted
1 tblsp Milk
½ teaspoon Baking powder

Preparation

Step 1

Preheat oven to 160°C fan-forced. Grease a 20cm square tin. Line base and sides with baking paper, extending paper above edge of pan.

Step 2

Biscuit base: Place Choc Ripple biscuits in the bowl of a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined.

Step 3

Press mixture firmly into base of tin, smoothing the surface with the back of a spoon. Refrigerate for 20 minutes or until firm. Spread jam over biscuit base.

Step 4

For the filling: Combine ingredients in a bowl. Gently spoon mixture over jam and press down, level with a spatula. Bake for 20-25 mins until golden and firm. Cool in pan then chill until cold. Serve dusted with icing sugar and cut into squares.