Raspberry Chocolate Slice Recipe
Raspberry Chocolate Slice Recipe
I should warn you – this slice is FULL-ON. Like a little cray-cray with the ingredients, the layers, the flavours and if you are susceptible to falling into diabetic comas, do not proceed further than this point. Move along – not for the faint-hearted, seriously.
But…the good news is, that it’s easy. A cheat’s base made with a log of store-bought cookie dough all mushed together and baked. Then you simply top with a layer of raspberry jam, a layer of coconut, a can of sweetened condensed milk, milk chocolate chips, white chocolate chips and raspberries. And bake. I told you there was a lot going on. You can use fresh or thawed frozen raspberries and if you were crazy organised make your own chocolate chip cookie dough for the base but why would you bother when you can (shhh, cheat, no one will ever know).
Ingredients
1 cup fresh or thawed frozen raspberries
100g desiccated coconut
1 450g packet chocolate chip cookie dough
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup raspberry jam
395g can sweetened condensed milk
Method
Pre-heat oven to 160C/140C fan-forced/325F.
Line a 16 x 26cm tray with baking paper so it comes up the side to lift it out after it’s set.
Slice the cookie dough into 16 pieces and spread over the bottom of the tray
and then squish it all together with your fingers.
Bake for 20-25 minutes or until golden.
Remove from oven and spread the base with the raspberry jam.
Sprinkle with the coconut.
Pour over the sweetened condensed milk and top with the chocolate chips and raspberries.
Bake for 25-30 minutes or until golden around the edges and set.
Cool for 15 minutes then refrigerate for an hour to set before slicing.
Ingredients
- 1 cup fresh or thawed frozen raspberries
- 100g desiccated coconut
- 1 450g packet chocolate chip cookie dough
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup raspberry jam
- 395g can sweetened condensed milk
Instructions
- Pre-heat oven to 160C/140C fan-forced/325F.
- Line a 16 x 26cm tray with baking paper so it comes up the side to lift it out after it's set.
- Slice the cookie dough into 16 pieces and spread over the bottom of the tray and then squish it all together with your fingers.
- Bake for 20-25 minutes or until golden.
- Remove from oven and spread the base with the raspberry jam. Sprinkle with the coconut. Pour over the sweetened condensed milk and top with the chocolate chips and raspberries.
- Bake for 25-30 minutes or until golden around the edges and set.
- Cool for 15 minutes then refrigerate for an hour to set before slicing.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
