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Thursday 5 June 2014
Leftover Easter Egg Slice (with a chocolate chunk option)
I made this slice in April. If you are like me and your Easter eggs are now gone (even the little box of mini eggs that I found at the end of May) don't despair as apparently this slice works with a block of chocolate too.
I am sending this slice to Caroline Makes for Alphabakes, the challenge to bake with ingredients or dishes starting with different letters of the alphabet each month. This month the letter is D - which here is D for Dessicated coconut.
Previously on Green Gourmet Giraffe:
One year ago: A weekend of sparkles, puddles and an energy slice
Two years ago: Cheese and onion beer bread, British memories, British recipes
Three years ago: Plum Gingerbread Sponge Pudding
Four years ago: Banana Weetbix Muffins for Sylvia
Five years ago: Green and black cupcakes
Six years ago: Rabbiting on about Cheese and Rarebit!
Seven years ago: Asian Fusion Dinner Party
Easter Egg Slice
From Janelle Bloom's Fab Food for Family and Friends cookbook via Made for School
1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
500g caramel filled Easter eggs or chocolate chunks*
1 cup dessicated coconut
395g sweetened condensed milk
*I used sold eggs, caramel eggs and some choc chips because some eggs got eaten. The recipe I followed suggested a black of hazelnut chocolate broken into chunks. I think a caramel chocolate block would work well for me but any block of chocolate would work well, depending on what you love.
Preheat oven to 180 C and line and grease a 22cm to 23cm square cake tin (I used a shallow sided slice tin which was too small).
Mix flour, brown sugar, coconut and melted butter. Bake for 10 to 15 minutes (I baked for 10 minutes but a little of the base was slightly undercooked.) Cool for 2 to 3 hours, or until the chocolate wont melt when placed on the base.
Arrange chocolate eggs or chunks on the cooled base. Sprinkle with coconut and drizzle with condensed milk. (I found that the coconut was so dense it made it hard for the condensed milk to cling to the chocolate but it all works itself out in the oven.)
Bake for 25 to 30 minutes until golden brown in patches. Cool in the tin and cut into squares.
On the Stereo:
American VI: Ain't No Grave: Johnny Cash