No-bowl Chocolate Nut Slice

 

This recipe is courtesy of another one of my Australian Women's Weekly Cookbooks called Traybakes & Slices. It's a wonderful and easy recipe done all in the brownie pan you are going to bake it in so only one pan to wash up! You layer biscuit crumbs, choc chips, shredded coconut and mixed nuts.

 [photo from the cookbook]

• 90g butter, melted
• 1 cup (100g) digestive biscuit crumbs
• 1 1/2 cup (285g) dark chocolate chips
• 1 cup (70g) shredded coconut
• 1 cup (140g) crushed mixed nuts
• 395g can sweetened condensed milk

1. Preheat the oven to 180ºC / 160ºC fan assisted. Grease a 23cm square shallow cake tin; line base with baking parchment extending the paper 5cm over the two opposite sides.

2. Pour butter into tin; sprinkle evenly with biscuit crumbs, chocolate chips, coconut and nuts. Drizzle with condense milk.

3. Bake slice about 30 minutes. Cool in tin before cutting into pieces.

TIP: The slice can be stored, covered, in the refrigerator for up to 1 week.