I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.
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.
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.
Let it cool completely before trying to remove from the tin or cutting it as otherwise the base will just crumble into a thousand pieces. I know I know, it’s hard to wait but believe me, it’s totally worth it.
OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.
I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.
I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.