- 0:15 Prep
- 0:35 Cook
- Makes 16 pieces
- Capable cooks
Serve this gorgeously rich and crumbly slice with afternoon tea.
Ingredients
- 250g packet chocolate Scalliwag biscuits (see notes)
- 125g butter, melted
- 395g can sweetened condensed milk
- 2 cups shredded coconut
- 100g macadamia halves, toasted
- 250g packet caramel bits
Method
- Step 1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- Step 2Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes. Preheat oven to 160C/140C fan-forced.
- Step 3Combine condensed milk, coconut, macadamias and caramel bits in a large bowl. Spoon over prepared base. Spread with the back of a spoon, pressing down to level slightly.
- Step 4Bake for 30 to 35 minutes or until top is golden and just firm. Cool in pan. Cover. Refrigerate for 2 hours or until set. Serve cut into squares.
Nutrition
1607 kj
Energy
24.6g
Fat Total
15.6g
Saturated Fat
0.8g
Fibre
4.7g
Protein
32mg
Cholesterol
133mg
Sodium
36.8g
Carbs (total)
All nutrition values are per serve
Notes
Storage tip: Store slice in an airtight container in the fridge for up to 1 week. You can store leftover nut packets and shredded coconut, sealed, in the freezer for up to 3 months.
If Scallywags are not available, try Choc Ripple biscuits instead (or any other plain sweet biscuit). Note if using Choc Ripples, do not add as much butter.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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