Ask a chef: Coffee Post's Hello Rosie slice

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try making.

 

Coffee Post's Hello Rosie slice 

Photo by Lynda Robertson.
Photo by Lynda Robertson.
Ingredients

Base

100g melted butter
1 packet malt biscuits, crushed

Topping

1½ cups desiccated coconut
1½ cups long-thread coconut
2 cups dark chocolate chips
1 cup sultanas
1½ cups walnuts, chopped
500g condensed milk 

 

 

Method

Heat oven to 170degC.

Mix base ingredients together and press into a 20cm x 30cm pan. Refrigerate.

Meanwhile, mix all the topping ingredients in a large bowl. Press the well-mixed topping on to the refrigerated malt biscuit base.

Bake for 15-20 minutes until the edge is lightly browned.

Allow to cool, refrigerate overnight, then cut into squares.

 


Requested by Arthur Young, of Fairfield.

Recipe supplied by Cheryl Dickinson, of Coffee Post in Green Island.

•  If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.