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Photograph of Coconut, Chocolate and Nut Squares

Coconut, Chocolate and Nut Slice

Chewy, crunchy, gooey, sweet with a slightly salty kick, and loaded with coconut, nuts and chocolate, these squares are incredibly easy to make and hit all the texture and flavour boxes. Makes 9, 12 or 16

Course afternoon tea, Morning Coffee, Snack, treat
Keyword biscuit base, Chocolate, coconut, mixed nuts
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 150g digestive biscuits or graham crackers
  • 100g unsalted butter
  • ¼ teaspoon salt
  • 100g desiccated coconut
  • 150g chopped mixed nuts – I used almonds, pistachios and pecan nuts
  • 250g chocolate – dark, milk or white, your choice
  • 1 x 397g tin of condensed milk

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. Put all the digestives in a freezer/sandwich bag and, using a rolling pin, bash and roll them until they make fine crumbs.

  4. Melt the butter in a medium sized saucepan over a moderate heat.

  5. Add the biscuit crumbs and salt to the butter and mix thoroughly.

  6. Press the biscuit crumbs into a lined cake tin.

  7. Scatter desiccated coconut evenly over the base.

  8. Next, set aside around 3 – 4 tablespoons of chopped mixed nuts and use the remainder to add a layer of nuts.

  9. Also set aside 3 – 4 tablespoons of chopped chocolate and use the remainder to add a layer of chocolate.

  10. Drizzle over the tin of condensed milk, trying to ensure an even coverage.

  11. Press down with a spatula to make sure the nuts and chocolate are covered.

  12. Scatter over the remaining mixed nuts and chopped chocolate.

  13. Cook in the centre of a pre-heated oven for 30 minutes.

  14. Leave in the tin for 30 minutes or up to an hour, then using the paper overhang, transfer to a cooling rack. Ideally, do not cut these cakes for around 3 hours, to allow everything to fully set.

  15. Cut in 9, 12 or 16 squares/slices and enjoy!

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • medium sized saucepan
  • chopping board and knife
  • 20cm/8 or 9 inch baking tray lined with baking parchment