Description
A delicious and easy-to-make Choc Coconut Ice Traybake that combines rich chocolate and coconut flavors for a delightful treat.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsweetened desiccated coconut
- 150g dark chocolate
- 100g sweetened condensed milk
- 50g butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs.
- Melt the butter and dark chocolate together in a saucepan over low heat.
- In a mixing bowl, combine the crushed biscuits, desiccated coconut, and melted chocolate mixture.
- Add the sweetened condensed milk and vanilla extract, mixing until well combined.
- Pour the mixture into a lined traybake tin and press down firmly.
- Bake in the preheated oven for 20 minutes.
- Allow to cool completely before cutting into squares.
Notes
- Store in an airtight container for up to a week.
- For a richer flavor, use milk chocolate instead of dark chocolate.
- Can be topped with additional coconut or chocolate drizzle for decoration.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg