How do you cut a chocolate topped slice?

Take your slice out of the fridge for 30 minutes before you cut it into pieces. This will allow the chocolate to soften slightly before cutting. Use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers .

Why is my Mars bar slice too hard?

The ratio of Mars bars to butter in this recipe means that the slice will remain nice and chewy and won't get too hard in the fridge. But if it is too hard, you can take it out 10 minutes before eating for the chocolate layer to soften, if desired .

Why does my caramel slice not set?

skim condensed milk) instead of full fat milk (it will not set properly), you didn't bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets).

How do you cut chocolate topped slices without cracking them?

Top Tips For Cutting Chocolate-Topped Slices: Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice . This helps to stop the chocolate from cracking when sliced. Allow the slice to set in the fridge (preferably overnight before cutting).

How do you make chocolate soft enough to cut?

Here are several different methods for thinning out chocolate: Add canola oil to chopped chocolate before you melt it. ... Add coconut oil to chocolate pieces before you melt them. ... Add paramount crystals to a large amount of chocolate. ... Grate solid cocoa butter into the melted chocolate. More items... Dec 22, 2021

Why is a Mars bar unhealthy?

Mars bars are a type of candy bar that is high in sugar, fat, and calories , and they do not provide the balanced nutrition that is necessary for good health.

How do you soften a chocolate bar?

Step 1: Chop chocolate into small pieces and place in microwave-safe bowl. Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.

Is condensed milk the same as Evaporated Milk?

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened .

How do you cut a perfect slice?

It's essential for perfection. Dipping the knife in hot water before cutting will prevent tearing, uneven slicing, or frosting sticking to the knife. The residual heat of the knife ensures that the frosting stays where it is supposed to be and helps the knife slide through it like butter.

How do you cut chocolate without melting it?

A serrated bread knife requires less effort, giving you both power and accuracy. Press straight down to start chopping your chocolate, pushing the blade through the bar. A marble or granite slab is ideal for chopping chocolate . It stays cool so your chocolate won't start to melt before you've finished chopping.

What knife is best for cutting chocolate?

After chopping chocolate using five different tools and methods — a serrated knife , whacking with a heavy rolling pin, chef's knife, bench knife, and a food processor — Molly and I both reached the same conclusion: a serrated knife is your best bet.

What knife should you use to cut chocolate?

Use a serrated knife . The serrations on the blade of your favorite serrated knife are much better at "grabbing" the smooth surface of a chocolate bar than your chef's knife or paring knife. It's the same reason you always grab your serrated knife to slice through a fresh bread loaf or super ripe summer tomato.

Chocolate Coconut Slice | Most Popular Recipe (2024)

Published: Sep 16, 2019 · Modified: Mar 10, 2020 by Lucy · This post may contain affiliate links · 178 Comments

Jump to Recipe

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

When it comes to old fashioned slices, you can't go past recipes like this Chocolate Coconut Slice, Caramel Slice, Peppermint Slice, Jelly Slice, Coconut Raspberry Slice and Vanilla Custard Slice. Simple and delicious!

Chocolate Coconut Slice - A Two Layer Recipe

This slice recipe is so crazy delicious... you wont be able to stop at 1 (or even 5!) pieces! But what makes it so good is the two chocolate-filled layers.

The chocolate base is baked to a deliciously soft and chewy layer, while the simple chocolate icing on the top melts in your mouth. Trust me, you're going to fall in love with this recipe!

The Ingredients

For the base:

butter
brown sugar
egg
vanilla extract
plain flour
self-raising flour
cocoa powder
desiccated coconut

For the chocolate icing:

icing sugar
cocoa powder
butter
boiling water
extra coconut, for sprinkling

* Please scroll to the recipe card below for ingredient quantities and method

How To Make Chocolate Coconut Slice - Step By Step Guide

Melt, mix and bake! It's as simple as that!

Step 1: Mix the melted butter, sugar, egg and vanilla extract

Mix in a bowl until smooth.

Step 2: Mix through the flours and cocoa powder

Step 3: Bake until firm

Step 4: Prepare the chocolate icing

Mix the icing sugar and cocoa powder into a bowl. Add the butter and boiling water and mix until combined.

Step 5 - Spread the icing over the slice and chill

How To Store Chocolate Coconut Slice

Store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

More Classic Slice Recipes

If you love a good old-fashioned slice recipe, then check these ones out!

FAQ

Can I make chocolate coconut slice egg-free?

Check out this recipe - it's just as delicious and completely egg-free.

Do you have a Thermomix Chocolate Coconut Slice recipe?

Yes, absolutely! Scroll to the recipe card below for the conventional and Thermomix methods.

What do I do if my chocolate icing is too thick to spread?

Add a little more boiling water and mix to combine.

What do I do if my chocolate icing is too runny?

Add a little more sifted icing sugar and mix to combine.

Should I use pure icing sugar or icing sugar mixture in my icing?

It's totally up to you! Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

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Easy Chocolate Coconut Slice

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

5 from 194 votes

Print Pin Rate

Course: sweet

Cuisine: Slices

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 serves

Calories: 226kcal

Author: Lucy - Bake Play Smile

Ingredients

For the base

▢ 150 g butter melted & cooled
▢ 200 g (1 cup) brown sugar firmly packed
▢ 1 egg lightly beaten
▢ 1 tsp vanilla extract
▢ 60 g (½ cup) plain flour
▢ 45 g (⅓ cup) self-raising flour
▢ 30 g (¼ cup) cocoa powder
▢ 40 g (½ cup) desiccated coconut

For the icing

▢ 200 g (1 ½ cups) icing sugar
▢ 30 g (¼ cup) cocoa powder
▢ 20 g butter finely chopped
▢ 2 tbs boiling water you may need to add extra water if your icing is very thick and difficult to spread
▢ 2 tbs extra desiccated coconut for sprinkling

Instructions

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add the coconut. Stir until mixture has combined.
Spread mixture evenly into pan. Bake for 25-30 minutes or until just firm.
To make the icing, sift icing sugar and cocoa into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.

Thermomix Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool.
Add the sugar, egg and vanilla to the TM bowl and mix on Speed 5 for 20 seconds. Scrape down the sides of the bowl.
Sift flour and cocoa into the bowl and add ½ cup coconut. Mix on Speed 2 for 20 seconds or until mixture has combined (use the spatula to assist with mixing).
Spread mixture evenly into pan.Bake for 25-30 minutes or until just firm.
To make the icing, place the icing sugar and cocoa powder into the TM bowl and press Turbo 5 times to sift.
Add butter and boiling water. Mix together on Speed 5 for 15 seconds or until smooth (add a little more water if the icing is too thick).
Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice.

Notes

Recipe Tips

Equipment -this is a simple melt and mix recipe that does not require beaters or a mixer.

Storing the slice -store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Egg-free alternative - follow this recipe for an egg-free option.

Chocolate icing -this is a very basic chocolate icing recipe. If you find the icing is too thick, simply add a little more boiling water. If you find it's too runny, add a little extra icing sugar.

Icing sugar -You can use either pure icing sugar or icing sugar mixture in this recipe. Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

Nutrition

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