Coconut and Pecan Slice - Devonport Chocolates Recipe

This delicious recipe is an adaptation of one I found on the Martha Stewart website. Its an easy recipe that kids can help make.

Ingredients

Base

3 cups finely ground digestive biscuits -—approximately one and a half packets. (I used a magic bullet to do this but you could use a food processor or a bag and a rolling pin if you need stress relief)

1/4 cup sugar

170g unsalted butter melted

Topping ingredients

1 cup Devonport Chocolates 56% cocoa solids callets

1 cup roughly chopped pecans

1 can sweetened condensed milk

1 cup coconut thread

Method

Preheat oven to 190 degrees Celsius. Lightly splash a slice tin with water and line with baking paper.

In a large bowl stir together ground digestive biscuits, sugar and melted butter, stir to combine.

Press on to the bottom of your slice tin. Bake for 10 minutes rotating halfway through. Leave in the tin and put on a rack to cool for approximately 20 minutes.

Sprinkle base evenly with pecans and chocolate callets. Pour sweetened condensed milk over the top of the pecans and chocolate to cover as evenly as possible. Sprinkle the top with coconut.

Bake until coconut is evenly toasted, rotating the tin if required, approximately 15-20 minutes. Cool completely and slice.