These chocolate and coconut slice is great with a cup of tea or coffee, and in lunchboxes!
What you need
200g CADBURY White Baking Chocolate, broken into pieces
½ cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
½ cup plain flour
¼ cup Kraft Crunchy Hazelnut Spread
Icing sugar, for dusting
- COMBINE the chocolate and butter in a heatproof bowl and melt over simmering water until smooth, cool slightly then whisk through the eggs, sugar and vanilla.
- STIR in the coconut and sifted flours until well combined. Spoon into a greased and paper lined 18 x 28cm slice tin. Drop teaspoonsful of the hazelnut spread randomly over the top of the mixture then lightly turn through with a knife to create a marble effect.
- BAKE in a moderate over 180°C for 40-45 minutes or until cooked and golden. Allow to cool in the pan before slicing. Store in an air tight container until required. Dust lightly with icing sugar prior to serving.