After a long night in the kitchen at Vinnies, I always look forward to a little snack when I get home, and this super indulgent slice is a real treat. This slice is not baked — how cool is that?
Ingredients
| 1 ½ cups | Desiccated coconut |
| 1 packet | Plain biscuits, crushed to fine crumbs (superwine, roundwine, malt, Girl Guide) |
| 1 cup | Dried cranberries, chopped |
| 1 can | Sweetened condensed milk |
| 150 g | Butter |
| 2 Tbsp | Cocoa powder |
| 1 tsp | Vanilla extract |
Icing
| 3 Tbsp | Cocoa powder |
| 1 ½ cups | Icing sugar |
| 45 g | Butter, softened |
| ½ tsp | Vanilla extract |
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Directions
- Line a 20 x 30cm slice tin with non-stick baking paper.
- Put the biscuit crumbs, coconut and cranberries in a bowl.
- In a saucepan heat the condensed milk, butter and cocoa until bubbling, stirring constantly. Remove from heat and stir in vanilla extract.
- Pour hot mixture on the dry ingredients and mix well.
- Press into the prepared tin and allow to cool.
- For the icing, mix together the icing sugar, cocoa, butter, vanilla and add enough water to form a smooth thick icing. Spread over the base.
- Portion with caution, then store in your biscuit tin. They're pretty good straight from the fridge too.
