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.
Preparation time: about 25 minutes (excludes baking time)
Makes about 18 pieces (4.5cm by 6cm).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
250g packet Nice biscuits
120g butter, melted
125g (2/3 cup) milk or dark chocolate chopped into small chunks (or chocolate chips)
90g (2/3 cup) chopped pecan nuts
74g (3/4 cup plus 2 tablespoons) desiccated coconut
395g (1 can) sweetened condensed milk
Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.
Grease and 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. © exclusivelyfood.com.au
Sprinkle biscuit base with chocolate chunks and chopped pecans.
Sprinkle evenly with coconut.
Drizzle with condensed milk, to evenly cover the coconut.
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 pieces to serve. Store in an airtight container in the refrigerator. Suitable to freeze. © www.exclusivelyfood.com.au