No-bowl White Chocolate & Almond Slice
Inspired by the No-bowl Chocolate Nut Slice I come upon this version of this versatile slice. It's quick and easy, gets prepared in the same pan that you bake it in and the varieties are only as limited as your imagination! What I do is see what odds-and-ends I have in the cupboard and this is what I got:
• 90g butter, melted
• 1 cup (100g) tennis biscuit crumbs (a coconut flavoured biscuit)
• 1 1/2 cup (285g) white chocolate chips
• 1 cup (70g) shredded coconut
• 1 cup (140g) chopped almonds
• 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.
TIP: To crush the biscuits I find it the easiest (and cleanest) to simply place almost half a packet of biscuits in a freezer bag (normal bags are to thin to hold up to the force) and continue to beat the living daylights out of the crumbs with a rolling pin.
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 wee