This recipe from my new book Annabel Langbein The Free Range Cook: Simple Pleasures is my decadent update of an oldie but a goodie that used to feature on the back of condensed milk cans. It’s a great recipe for beginner cooks – simply press the base into the tin then sprinkle over the toppings. I like to use dried cranberries but you could use raisins, and you can use different nuts or substitute white chocolate to suit your taste.
Prep time: 10 mins
Cook time: 20-25 mins
Makes: about 30 pieces
150g melted butter
270g plain biscuits, crushed to fine crumbs
2 tbsp cocoa
1 cup shredded coconut
1 cup chocolate chunks or chips
1 cup dried cranberries or raisins
1 cup slivered almonds
395g can sweetened condensed milk
Preheat oven to 160°C and line a 30cm x 24cm slice tin with baking paper.
To make the base, mix melted butter with biscuit crumbs and cocoa. Using a wet spatula or wet hands, spread over base of slice tin and press down firmly. Sprinkle coconut, chocolate, cranberries or raisins, and almonds evenly over the base. Drizzle with sweetened condensed milk.
Bake until lightly golden (about 20-25 minutes). Cool and chill before slicing into squares or fingers. Choconut Slice will keep in an airtight container in a cool place for several weeks.
Recipe from Annabel Langbein The Free Range Cook: Simple Pleasures. For more great recipes see annabel-langbein.com.
