makes
18
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
18
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
Biscuit base
- 125 g butter
- ½ cup brown sugar
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- 150 g milk or plain biscuits, crushed
- ½ cup finely desiccated coconut
- ½ cup walnuts or pecans, chopped
Frosting
- 80 g butter, softened
- 2 cups icing sugar, sifted
- 2 tbsp custard powder
Topping
- 50 g copha
- 200 g dark chocolate
Refrigeration time 2 hrs 30 mins
Instructions
- In a small saucepan over medium heat, combine the butter, brown sugar and vanilla extract. Stir until all the butter is melted.
- Line a slice tin with baking paper. Add the cocoa powder, crushed biscuits, coconut, and nuts to a medium bowl. Stir in the melted butter mixture and mix until combined. Press the mixture into the lined tin and put into the fridge to set
- Meanwhile, for the frosting layer, use an electric mixer to cream the butter and icing sugar until pale. Add the custard powder and continue mixing, adding a tablespoon of hot water if the mixture looks too dry, It should be the texture of spreadable frosting.
- Spread over the biscuit base and chill for 2 hours, or until firm.
- Once the frosting is firm, add the copha and chocolate to a small saucepan over medium heat and cook, stirring until the mixture is melted and smooth.
- Top your custard layer with the chocolate and set in the fridge until firm. Cut into squares and try to fight your friends and family from sneaking extra pieces from the airtight container when you're not looking.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
