Here's a great snack to include in your lunch box
Makes 16
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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.


  • 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


  • 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

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.


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.


Meanwhile, make coconut rough filling. Combine ingredients in a medium bowl.


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.


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.


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