Handy Hint
This is a quick and easy treat. I enjoy making it for Christmas celebrations and special lunches. It is also always a favourite for sweet stalls at fetes.
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Contributed by: Denise Murphy
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Arnott's product: Milk Coffee
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Preparation time: 5 minutes
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Cooking Time: 5 minutes
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Chill Time: 30 minutes
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Serves: 9+
Ingredients
8-10 Arnott's Milk Coffee Biscuits
150g copha
250g desiccated coconut
100g glace cherries, roughly chopped
400g can sweetened condensed milk
Pink food colouring, few drops
100g chocolate
Method
- Line a 20 x 20cm square cake tin with greaseproof paper. Layer the biscuits on the base of the tin, cutting to fit if necessary.
- In a medium sized mixing bowl combine coconut, cherries, condensed milk and a few drops of the colouring.
- Place 100g of copha into a small saucepan and melt over low heat. Pour onto coconut and cherry mixture and mix thoroughly. Spread evenly onto the biscuits.
- Place chocolate and remaining copha together in a microwave-safe, heatproof bowl and melt in a microwave until must melted. Or alternatively place the heatproof bowl over a saucepan of simmering water, and stir until melted. Pour evenly over the slice and leave to set in the refrigerator until set. Cut into slices when set.