decadence.

i've baked brownies for parties for as long as i can remember (must be long as my short term memory is horrendous), so with the party season starting, i thought it was time for a new slice. i have to admit, i've never been a huge fan of 24 kitchen's favourite kiwi chef annabel ...BUT, after seeing her work her magic with this slice...i was soon drooling with respect. one of the simplest slices ever imagined and one you'll wonder why you haven't braved before. it's seriously decadent and more importantly super delicious. after wondering if holland had even heard about condensed milk, i was soon supermarket sweeping the shelves of my local supermarket. to my absolute delight, i unearthed the cutest can around. i've always managed to stay away from slices as i don't find they often present themselves as beautifully as cakes. BUT, ladies and gentleman after MANY happy mouthfuls (and that's just me), this slice definitely takes the cake. 

choconut slice

• 175g melted butter
• 250g digestive 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 24cm 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. makes about 30 pieces for 30 very lucky people. 

recipe courtesy of annabel langbein.