You can all blame Inner Pickle for this one. Or perhaps the people of Mayflower village from where the cookbook containing the recipe came from. It’s called Easy Slice and while it is that, the name totally underplays what this slice is. It’s like a snickers with coconut. It’s addictive. It is outrageously easy to make. And dangerously easy to eat.
Part of me wants to call it Slut Slice because it’s so easy and goes down a treat. What? Too much?
My pictures do not do it justice. In fact, when I took them I thought, ‘man, few could make a slice containing all forms of sugar, chocolate and saturated fat could make it look like a lasagne but I have’. Then Mum saw it and asked if it was a lasagne type dish and then BabyMac said the same thing about the meat and cheesy looking picture in my last post.
So maybe I should call it Not Lasagne Slice .
Mayflower Village Cookery Book via Inner Pickle
- 6oz (185g) butter, melted
- 1 packet Nice biscuits, crushed
- 1 packet choc chips (mine was 230g as was Inner Pickles)
- 1 packet walnuts (Inner Pickle’s was 120g, I used unsalted peanuts which I then toasted – I didn’t measure them, instead I just sprinkled them over the top for a good coverage)
- 2oz (about 3/4 cup) shredded coconut
- 1 tin (395g) condensed milk
- Preheat the oven to 180C and line a slice tin (18cm x 27cm) with baking paper
- Pour in the melted butter then spread over the crushed biscuit
- Sprinkle over the choc chips, then the nuts and then the coconut
- Pour the condensed milk over the top
- Bake for 20 minutes.