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Choc Ripple Coconut Slice

This mouth watering Choc Ripple Coconut Slice recipe will have your guest wanting more, this is the perfect dessert to make for entertaining

Note: Arnott’s Choc Ripple not available in New Zealand.

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  • Servings:16
  • Occasion:Dessert, Entertaining
  • Cooking Time:25 mins
  • Preparation Time:20 mins
  • Chill Time:1 hour

Made with

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Choc Ripple

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Ingredients

  • 250g Arnott’s Choc Ripple Biscuits
  • 100g butter, melted
  • 200g shredded coconut
  • 395g can condensed milk
  • 1 egg, whisked
  • 200g dark chocolate

Preparation

Step 1
Preheat oven to 180°C. Grease a 18cm x 18cm square cake tin and line base and sides with baking paper, extending paper 2 cm above edge of pan.
Step 2
Place biscuits in bowl of the food processor and process to a fine crumb, add melted butter and pulse until combined.
Step 3
Press biscuit mixture into base of prepared tin and refrigerate whilst preparing the filling.
Step 4
In a medium bowl combine coconut, condensed milk and egg. Mix well. Pour mixture over choc ripple base.
Step 5
Bake for 25 minutes. Allow to cool.
Step 6
Place chocolate in microwave safe bowl and heat on medium for 30 sec bursts until chocolate is melted. Pour over coconut layer. Chill before cutting into slices.
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