Chocolate, Pecan and Coconut Slice Recipe

This slice is very similar to 'Seven Layer Bars' (U.S.) and 'No-Bowl Slice' (Australia). Other nuts, such as macadamias, can be used instead of the pecans.

250g packet Nice biscuits
120g butter or margarine, melted
125g milk or dark chocolate, chopped into small chunks (we use Cadbury Dairy Milk chocolate)
90g pecan nuts, chopped
74g (3/4 cup plus 2 tablespoons) desiccated coconut
395g sweetened condensed milk

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced).

Line an 18cm by 28cm slice pan or baking dish with baking paper.

Finely crush biscuits in a blender or food processor. Combine crushed biscuits and melted butter (we do this in the saucepan that we melted the butter in). Firmly press biscuit mixture over the base of the prepared pan.

Sprinkle biscuit base with chocolate chunks and chopped pecans.

Sprinkle evenly with coconut.

Drizzle with condensed milk, covering as much of the coconut as possible.

Bake for about 32-35 minutes, or until lightly golden on top.

Allow slice to cool to room temperature in pan, then refrigerate for several hours until cold and set.

Remove slice from pan and cut into squares to serve. Store in an airtight container in the refrigerator. Suitable to freeze. © www.exclusivelyfood.com.au