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Continental slice

  • 0:20 Prep
  • 0:05 Cook
  • Makes 24 squares


  • 125g butter
  • 1/2 cup caster sugar
  • 1/4 cup cocoa powder
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 3/4 cups crushed wheatmeal or other similar biscuits
  • 1/2 cup desiccated coconut
  • 1/2 cup walnuts, finely chopped
  • 60g butter, softened
  • 1 3/4 cups icing sugar mixture
  • 2 tablespoons custard powder
  • 2 tablespoons hot water
  • 200g dark chocolate
  • 60g copha


  • 1
    Grease an 18 x 28cm slice pan and line with baking paper.
  • 2
    Combine the butter, sugar and cocoa in a saucepan and stir over low heat until butter is melted and mixture is well combined. Stir in the egg and vanilla, then cook, stirring, for a further 1 min. Remove from heat.
  • 3
    In a bowl, combine the biscuit crumbs, coconut and walnuts, then stir in melted butter mixture. Press firmly over the base of prepared slice pan. Chill until firm.
  • 4
    Meanwhile, to make the filling, using an electric mixer, cream butter until pale. In a separate bowl, sift the icing sugar and custard powder together. Add to creamed butter, alternating with the hot water. Spread over base. Chill until firm.
  • 5
    Next, to make the topping, stir chocolate and Copha in a small saucepan over low heat until melted. Spread over custard layer. Chill until firm. Cut into squares to serve. Store in an airtight container in the fridge.

Source: taste.com.au


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