MAKES 20 PREP 30 minutes + cooling + 4 hours to chill COOK 10 minutes + MAKE AHEAD You can make this slice up to 4 days ahead. Store in an airtight container in the fridge.
250g plain un-iced biscuits,
½ cup desiccated coconut
½ cup caster sugar
½ cup chopped pecan nuts
¼ cup cocoa powder, sifted
100g dark eating chocolate, chopped,
plus 200g chopped extra
100g butter, chopped, plus 50g extra 1 tablespoon golden syrup
1 egg, lightly whisked
1 Grease and line a 30cm x 20cm (base measurement) slice pan, extending paper at long sides for handles. Combine biscuit crumbs, coconut, sugar, nuts and cocoa powder in a bowl.
2 Place the chocolate, butter and golden syrup in a small saucepan; cook and stir over low heat for 3 minutes or until melted and combined. Cool. Add the egg; mix well. Add the butter mixture to coconut mixture; mix well. Press mixture firmly over base of prepared pan; level surface. Cover with plastic food wrap; chill for 30 minutes or until firm.
3 Combine the extra chocolate and extra butter in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 3 minutes or until melted and smooth. Spread chocolate mixture over top of chilled slice; level surface. Chill for 31/2 hours or until set. Using a large, sharp knife, cut into squares.