Decadent Choc Walnut Coconut Slice
2 x 250gm pkts plain choc biscuits
200gm chopped walnuts
200gm dark cooking choc chopped
150gm butter chopped
1 tsp instant coffee powder (or granules)
125ml boiling water
60gm butter chopped
125gm dark choc chopped
Process biscuits in food processor till fine crumbs. Combine with coconut and chopped walnuts in a large bowl.
Put dark choc, butter and coffee and water in a saucepan, stir over a medium heat till butter and choc are melted, then pour over biscuit mixture and blend till all ingredients are moistened.
Grease 20cm x 30cm lamington tin and line with foil to cover base and extend over sides. Press mixture firmly into pan and refrigerate overnight. Spread icing evenly over slice and leave in fridge 1 hour to set. Using foil lining lift out of pan and cut into fingers. Keep in fridge till serving.
To Make Icing:
Combine butter and choc in heatproof bowl. Stir over pan of simmering water till smooth. Use immediately.