Easy and delicious chocolate chip fudge coconut slice

In the Kitchen

INGREDIENTS:

  • 350g Arnott's Farmbake Chocolate Chip Fudge cookies
  • 70g butter, melted
  • 395g can sweetened condensed milk
  • 200g shredded coconut
  • 1 egg
  • 200g milk chocolate, broken
  • 40g butter

METHOD:

  1. Preheat oven to 180°C. Grease and line base and sides of a 21cm x 21cm square cake tin with baking paper, extending 2cm above the edge of the pan.
  2. Place cookies in the bowl of a food processor and process to a fine crumb, add melted butter and pulse until combined. Press the biscuit mixture into the base of the prepared tin and refrigerate whilst preparing the filling.
  3. In a medium bowl combine condensed milk, coconut and egg. Mix well. Pour mixture over the biscuit base. Bake for 25 mins, allow to cool.
  4. Place chocolate and butter in a microwave-safe bowl and heat on medium for 30-sec bursts until chocolate is melted. Pour over coconut layer. Chill. Cut into pieces.


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