- Ingredients
- 1 pkt (250g) super wine biscuits, broken into small pieces
- 1/2 cup desiccated coconut
- 1/2 cup soft brown sugar
- 70g slivered almonds, toasted (optional)
- 1/4 cup cocoa
- 100 g milk or dark chocolate, chopped
- 1 T Maple syrup or golden syrup
- 100 g butter
- 1 egg
- Chocolate topping
- 200g dark chocolate, chopped
- 50g butter
Method
- Lightly grease a 20cm square cake tin and line the base and sides with baking paper.
- In a large bowl combine biscuits, coconut, brown sugar, slivered almonds and cocoa.
- In a small saucepan, over a gentle heat stir chocolate, maple or golden syrup and butter until mixture is melted and combined. Cool slightly. Whisk in egg.
- Pour mixture into the dry ingredients and mix well to combine. Spoon into prepared tin and press firmly into the tin with the back of the spoon. Chill while preparing the chocolate topping.
Chocolate topping
- Melt chocolate and butter in a heatproof bowl over hot water until melted. Stir to combine. Spread over the chilled slice. Refrigerate until topping is set. Cut into small squares to serve
Tips
- Add chopped marshmallows for a rocky road twist
- Use gluten free biscuits instead of wine biscuits
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