Name: Coconut, Chocolate and Nut Slice
Prep time: 10 min
Cook time: 30 min
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

Jump to Recipe

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. If you want home baked food, but don’t really have the time or inclination to bake, then these squares are for you!

You simply bash a few biscuits into crumbs mix with melted butter and flatten in a baking tin. Top with layers of:

desiccated coconut
chopped mixed nuts
chopped chocolate or chocolate drops
tin of condensed milk

Cook! All done. Thank you very much!

‘Go Ahead, Bake My Day!’

I can’t believe it is Wednesday again, which means it is time for another ‘Go Ahead, Bake My Day!’. These fabulous squares are pretty sturdy and pack up and post well – so go ahead, make someone’s day and cheer them up during these stressful times with these nuggets of deliciousness. Guaranteed to bring a smile to anyone’s face, I packaged these up along with some Fruity Flapjacks, as a treat for family members far away.

Most of these are actually going to Emma – she didn’t receive the last box I sent because I wrote only part of her address on her box (yet another middle aged moment!). The rest are going to mum and Ann and Arnold with a whole pile of the Fruity Flapjacks. They all keep well and pack well, so fingers crossed they get there this time!

**Fruity Flapjacks – just add 100g sultanas to this Flapjack recipe**

Recipe Tin Eats Recipe

I found this amazing recipe on Recipe Tin Eats. You can see it here. It is an incredible website – you should take a look!

How to make Coconut, Chocolate and Nut Slice

Collect all the ingredients together:

digestive biscuits or Graham Crackers
unsalted butter
fine salt
desiccated coconut
chopped mixed nuts – I used almonds, pistachios and pecan nuts
chocolate – dark, milk or white, your choice
tin of condensed milk

Quickly throw everything together!

Put all the digestives in a freezer/sandwich bag and, using a rolling pin, bash and roll them until they make fine crumbs.
Melt the butter in a medium sized saucepan over a moderate heat.
Add the biscuit crumbs and salt to the butter and mix thoroughly.
Press the biscuit crumbs into a lined cake tin.
Scatter desiccated coconut evenly over the base.
Next, set aside around 3 – 4 tablespoons of chopped mixed nuts and use the remainder to add a layer of nuts.
Also set aside 3 – 4 tablespoons of chopped chocolate and use the remainder to add a layer of chocolate.
Drizzle over the tin of condensed milk, trying to ensure an even coverage.
Press down with a spatula to make sure the nuts and chocolate are covered.
Scatter over the remaining mixed nuts and chopped chocolate.
Cook in the centre of a pre-heated oven for 30 minutes.
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.
Cut in 9, 12 or 16 squares/slices and enjoy!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Photograph of Coconut, Chocolate and Nut Squares

Coconut, Chocolate and Nut Slice

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

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Put all the digestives in a freezer/sandwich bag and, using a rolling pin, bash and roll them until they make fine crumbs.
Melt the butter in a medium sized saucepan over a moderate heat.
Add the biscuit crumbs and salt to the butter and mix thoroughly.
Press the biscuit crumbs into a lined cake tin.
Scatter desiccated coconut evenly over the base.
Next, set aside around 3 – 4 tablespoons of chopped mixed nuts and use the remainder to add a layer of nuts.
Also set aside 3 – 4 tablespoons of chopped chocolate and use the remainder to add a layer of chocolate.
Drizzle over the tin of condensed milk, trying to ensure an even coverage.
Press down with a spatula to make sure the nuts and chocolate are covered.
Scatter over the remaining mixed nuts and chopped chocolate.
Cook in the centre of a pre-heated oven for 30 minutes.
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.
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

Coconut, Chocolate and Nut Slice