Choc-coconut slice

To make this choc-coconut slice, just stir the ingredients, pour into a pan and pop in the fridge to set - no cooking required. It's perfect with a hot cuppa.

• Melted butter, to grease
• 250g pkt plain sweet biscuits
• 35g (1/3 cup) cocoa powder
• 65g (3/4 cup) desiccated coconut
• 395g can sweetened condensed milk
• Pure icing sugar (optional), to dust

Energy 695kJ	Fat saturated 5.00g
Fat Total 7.00g	Carbohydrate sugars g
Carbohydrate Total 23.00g	Dietary Fibre 1.00g
Protein 3.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Brush a 26 x 16cm (base measurement) slab pan with melted butter. Line with non-stick baking paper. Place biscuits in a large sealable plastic bag. Use a rolling pin to coarsely crush.

2. Step 2

   Combine the biscuit, cocoa powder and 1/2 cup of the coconut in a large bowl. Make a well in the centre. Add the condensed milk and mix until well combined.

3. Step 3

   Spread the mixture over the base of the lined pan. Sprinkle with the remaining coconut. Place in the fridge for 2 hours or until firm. Cut into slices and dust with icing sugar, if desired.

With a twist: For a crunchier texture, replace the biscuits with nuts - try chopped macadamia nuts, dry-roasted hazelnuts or a mixture of both.