This Choc Ripple coconut slice is delicious and simple, and now gluten free
Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm square tin. Line base and sides with baking paper, extending paper above edge of pan.
Step 2 Process biscuits until finely crushed. Add butter and process until combined. Press into base of pan. Chill for 20 mins until firm. Spread raspberry jam over base.
Step 3 COCONUT FILLING Combine ingredients in a bowl. Gently spoon over jam and press down to 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.