Thick layers of indulgent chocolate and crunchy coconut rough filling make a traditional and well-loved chocolate rough slice, but we've swapped the initial layer of milk chocolate with an equally creamy milk choc. Keep this recipe with you for a way to use up any baking stragglers, and you'll find yourself creating variations of the sweet treat over time.
Yield: Makes 16
Prep Time: 10 mins
Cook Time: 35 mins
Difficulty Level: 3/5
Ingredients
- 1⁄3 cup (50 g) self-raising flour
- 1⁄3 cup (50 g) plain (all-purpose) flour
- 2 tbsps cocoa powder
- 2⁄3 cup (50 g) desiccated coconut
- ¾ cup (165 g) firmly packed brown sugar
- 90 g unsalted butter, melted
- 300 g white chocolate, chopped
COCONUT ROUGH FILLING
- 1½ cups (240 g) icing (confectioners') sugar
- 1½ cups (120 g) desiccated coconut
- 2 tbsps cocoa powder
- 2⁄3 cup (160 ml) sweetened condensed milk
- 75 g unsalted butter, melted
- 1 tsp vanilla extract
Steps
01. Preheat oven to 180 C. Grease a 20 cm x 30 cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5 cm over the sides.
02. Combine sifted flours and cocoa, coconut, sugar and melted butter in a medium bowl; press mixture evenly over base of pan. Bake for 20 mins or until firm to the touch; cool for 15 mins.
03. Meanwhile, make coconut rough filling. Combine ingredients in a medium bowl.
04. Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until smooth.
05. Spread coconut rough filling evenly over warm base; top with melted chocolate. Refrigerate for 2 hrs or until firm.
Slice can be stored in an airtight container in the fridge for up to 1 week.
Photo: bauersyndication.com.au