Dark Chocolate Slices

Love this recipe as it ignites wonderful happy memories from my time in Auckland, New Zealand when my children were growing up. This recipe was shared with me by the wonderful North Shore mothers, who believed that home baking was best for their families, a philosophy I wholeheartedly believe in too.

Great as an after dinner treat with coffee or with that afternoon cup of tea for those chocoholics amongst us.

12 bars

30 minutes

No bake

Ingredients

Base
125g butter

- softened
3 tbsp cocoa powder
1 tsp vanilla
1 cup desiccated coconut
¼ cup of caster sugar
1 beaten egg
2 cups of crushed Malt bisucuits
Filling
60g butter

- softened
2 tbsp custard powder
2 cups of sugar
Topping
100g plain good quality chocolate
Knob of butter

- softened

Instructions

Prepare base:
01 place biscuits in food processor. Process to fine crumbs. Add sugar, coconut, cocoa powder and mix. Finely add beaten egg. Line the base of a tin and pack down well to form the base. Chill 30 minutes.
Filling:
02 place butter, icing sugar and custard powder in food processor. Process very well until mixture sticks together. Spread over the base.
Topping:
03 Melt butter and chocolate together. Spread over the top of the custard butter mixture. Refrigerate until required.
04 To serve - cut in squares.

Notes

Will keep up to 1 week when stored in an airtight container. If making for children best not to use a too bitter chocolate but for adults, definitely choose a chocolate of quality and high cocoa content (70% /80% is very good).