Got any leftover chocolate from Christmas? (she jokes). Can't face another night of sitting down to your favourite TV show with a box of chocolates on your lap, having to unwrap each one and eat them one after another? (she jokes again) Chocolate Box Slice to the rescue. The only thing better than a box of chocolates is a box of chocolates on top of a crisp, buttery crust and topped with coconut and caramel - No Joke.
Chocolate Box Slice
adapted from Janelle Bloom's Fab Food for Family & Friends
1 cup cake flour
1/2 cup light brown sugar
1/2 cup desiccated coconut
125g unsalted butter, melted
500g box chocolates
1 cup shredded coconut
395g can sweetened condensed milk
Icing sugar for dusting
Preheat the oven to 160 degrees C fan-forced (or 180 degrees C). Spray a 26cm x 16cm slab pan with cooking oil spray and line with baking paper, allowing a 2cm overhang on both long edges (for easier removal).
Put the flour, sugar and coconut into a bowl and mix to combine. Add the melted butter and stir until incorporated. Press into the prepared pan and bake for 10 - 15 minutes until golden. Set aside to cool.
Scatter the chocolates over the cooled base. Drizzle with the condensed milk and sprinkle with the shredded coconut. Give the pan a little shake and tap it gently on a counter to settle the milk. Bake for 30 minutes, until the edges are caramelised and the centre is firm to the touch. Allow to cool completely in the pan before removing, dusting with icing sugar and slicing.