has any one got this they could put up for me i found it 3 weeks ago and made it and now i cant find it thanks .
southerngurl,
Jul 15, 6:29am
I use 1 can condensed milk, 1 packet of coloured raro, or raro and a couple of drops of food colouring, 2 cups icing sugar and 2 cups coconut. Heat and dissolve CM, Raro, and Icing sugar together, then stir in coconut and put in a container while still hot. or put in mini bite sized cupcake papers (but be careful cos it stings the hands!) and set in fridge. Its really sweet, but hubby loves it.
hotstuff111,
Jul 15, 6:38am
thanks shellz yes i think that is the oneill go and writh it down now and make it in the week and see if its it. thanks for your help
hotstuff111,
Jul 15, 6:46am
yip im more sure now it is it .the base is lovely i just love this thred i made magic slice this week and theres not much left it was the best slice ive made.
nauru,
Jul 16, 2:27am
Your magic slice, is it the one with crushed biscuits, drizzled with melted butter and topped with coconut, choc chips & nuts, then pour over a can of condensed milk and bake!
cookessentials,
Jul 16, 3:14am
This recipe is so simple my two kids have been making variations of it ever since they could reach the kitchen bench. The base is a stir-together mixture using crushed biscuits and the icing can be varied to suit your tastes – sometimes I leave out the cocoa and make pink icing like regular coconut ice. Line a 30cm x 24cm sponge roll tray or baking tin with baking paper. To make the base, place butter, condensed milk and golden syrup in a pot or microwave-proof bowl large enough to hold the entire mixture. Heat gently on stovetop or in the microwave until the butter melts. Remove from heat. Mix together coconut, cocoa, icing sugar and vanilla. Stir into butter and condensed milk mixture then stir in biscuit crumbs. Press into prepared tin and refrigerate until set (about 1 hour) before icing. To make the Chocolate Coconut Icing, break chocolate into squares and melt with butter in a double boiler or microwave (microwave on medium for 30-second bursts for about 1½ minutes, stirring between each burst, until runny and smooth). Mix to a smooth consistency with icing sugar and boiling water. Stir through coconut and spread over base. Refrigerate until set. When icing is set, cut into slices or squares and store in an airtight container in a cool place. Prep time 15 mins + setting time Makes about 30 pieces 150g melted butter 1 cup sweetened condensed milk 2 tbsp golden syrup 1½ cups desiccated coconut ½ cup cocoa ¾ cup icing sugar 2 tsp vanilla extract 375g plain, sweet biscuits, crushed to coarse crumbs Chocolate Coconut Icing 200g dark chocolate 40g butter 1½ cups icing sugar 3 tbsp boiling water 1½ cups desiccated coconut
I have a great recipe at home, but this might do for you. I'ts an Annabelle Langbein recipe
cookessentials,
Jul 16, 3:14am
I have a great recipe at home, but this might do for you. I'ts an Annabelle Langbein recipe
This recipe is so simple my two kids have been making variations of it ever since they could reach the kitchen bench. The base is a stir-together mixture using crushed biscuits and the icing can be varied to suit your tastes – sometimes I leave out the cocoa and make pink icing like regular coconut ice. Line a 30cm x 24cm sponge roll tray or baking tin with baking paper. To make the base, place butter, condensed milk and golden syrup in a pot or microwave-proof bowl large enough to hold the entire mixture. Heat gently on stovetop or in the microwave until the butter melts. Remove from heat. Mix together coconut, cocoa, icing sugar and vanilla. Stir into butter and condensed milk mixture then stir in biscuit crumbs. Press into prepared tin and refrigerate until set (about 1 hour) before icing. To make the Chocolate Coconut Icing, break chocolate into squares and melt with butter in a double boiler or microwave (microwave on medium for 30-second bursts for about 1½ minutes, stirring between each burst, until runny and smooth). Mix to a smooth consistency with icing sugar and boiling water. Stir through coconut and spread over base. Refrigerate until set. When icing is set, cut into slices or squares and store in an airtight container in a cool place. Prep time 15 mins + setting time Makes about 30 pieces 150g melted butter 1 cup sweetened condensed milk 2 tbsp golden syrup 1½ cups desiccated coconut ½ cup cocoa ¾ cup icing sugar 2 tsp vanilla extract 375g plain, sweet biscuits, crushed to coarse crumbs Chocolate Coconut Icing 200g dark chocolate 40g butter 1½ cups icing sugar 3 tbsp boiling water 1½ cups desiccated coconut
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