This recipe is from Annabel Langbein’s ‘The Free Range Cook: Simple Pleasures’ and is her decadent update of an oldie but a goodie that used to feature on the back of condensed milk cans.
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.
For more great recipes see www.annabel-langbein.com