Granma used to save her women's magazines for me (you know the ones, like No Idea) and I would cut recipes out of them and periodically sticky tape them in to my recipe book. Over time it became apparent that I strongly favoured cakes/slices/muffins with chocolate and confectionary (especially peppermint, caramel and honeycomb), anything with fetta, pumpkin and balsamic vinegar, salmon, chicken salads, spinach and artichokes. Nashi Slice comes from one of those magazines, many, many, many years ago. And here it is:
- 150 g unsalted butter, chopped
- 200 g block of dark chocolate, chopped
- 1 1/2 cups self raising flour
- 1/2 cup packed brown sugar
- 1/2 cup dessicated coconut
- 1 395g tin sweetened condensed milk
- 2 packets Rolo chocolates
1. Grease a 20cm x 30cm lamington pan. Line with baking paper.
2. Combine butter and choppped chocolate in a saucepan. Stir over low heat until melted.
3. Place flour, condensed milk, coconut and chocolate mixture into a bowl and mix well. Spread mixtureinto the lamington pan. Press Rolos into mixture.
4. Cook at 180 degrees for 25 minutes. Do not overcook. Cool in pan before removing.5. Cut into squares. Eat. Yum.