I try to google search for Chocolate Biscuits cake which have dessicated coconuts in it but most of it doesn't have that in the ingredients.
Anyway today I have chosen Donna Hay's recipe but replace the milk instead of cream.
CHOCOLATE BISCUITS SLICE
150g biscuits (I used Arnotts’ Milk Coffee), roughly chopped
360g-380g dark chocolate, chopped (do use good quality dark chocolate or you can mix)
95g butter, chopped
cocoa, for dusting
Prepare a 8” square tin lined with non-stick baking paper.
Place the milk, chocolate and butter in a saucepan over low heat and stir until melted and smooth. Place the biscuits in a mixing bowl, pour over two-thirds of the chocolate and stir to coat.
Spoon into square pan and press to level filling up any holes, and pour over the remaining chocolate mixture. Tap the sides of the tin to remove any bubbles. Refrigerate for 3 hours or until set. Remove from tin, dust with cocoa and cut into squares to serve.
Original recipe sourced and inspired from Donna Hay's Chocolate Shortbread Slice
This is my second time making this. The first one, I have used another recipe which is similarly. But using the local Marie biscuits. And after a day or two in the fridge, the biscuits in the chocolate turn soft. This is why, I used Arnotts' Milk Coffee this time.
This is so easy to make and so heavenly delicious too!
This post is linked to the Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
I am linking this post to Little Thumbs Up (May 2014 : Milk) hosted by
Tze of Awayofmind Bakery House