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Gluten Free Choc Ripple and Coconut Slice

This Choc Ripple coconut slice is delicious and simple, and now gluten free

Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.

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  • Servings:16
  • Occasion:Dessert
  • Cooking Time:25 mins
  • Preparation Time:20 mins

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Image pack Gluten Free Choc Ripple

Gluten Free Choc Ripple

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Ingredients

  • 150g pkt Arnott’s Gluten Free Choc Ripple
  • 60g unsalted butter, melted
  • ¼ cup raspberry jam
  • icing sugar, to serve
  • 1/3 cup caster sugar
  • 1½ cups desiccated coconut
  • 1 egg
  • 30g butter, melted
  • 1 tbs milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder

Preparation

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm square tin. Line base and sides with baking paper, extending paper above edge of pan.
Step 2
Process biscuits until finely crushed. Add butter and process until combined. Press into base of pan. Chill for 20 mins until firm. Spread raspberry jam over base.
Step 3
COCONUT FILLING Combine ingredients in a bowl. Gently spoon over jam and press down to level with a spatula. Bake for 20-25 mins until golden and firm. Cool in pan then chill until cold. Serve dusted with icing sugar and cut into squares.
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