Honeymoon slice

    1 hour 30 min

    Layers of white chocolate, coconut and toffee = heavenly!

    110 people made this

    Serves: 12 

    • 750g white cooking chocolate
    • 110g desicated coconut
    • 55g icing sugar
    • 1 (397g) tin condensed sweetened milk
    • 110g butter or margarine
    • 2 tablespoons golden syrup
    • rice crispies (optional)

    Prep:30min  ›  Extra time:1hr setting  ›  Ready in:1hr30min 

    1. Line baking tray with greaseproof paper. Melt 300g of the white chocolate, spread over the base of the tin, then let set.
    2. Mix coconut, icing sugar and about half of the tin of condensed milk together. Quite a thick mix, spread over set white chocolate and leave to set.
    3. Boil butter, syrup, 75g of the white chocolate and the other half of the tin of condensed milk together. Once at the boil, reduce heat and slowly heat through, stir constantly and DO NOT LET BURN! Will go a darker colour and come together slightly when stirring. Don't overcook this. Should be a soft ball consistency. Spread over set coconut layer. Sprinkle rice crispies on at this point.
    4. When set, melt remaining white chocolate and let it set on top of the toffee. Score the white chocolate when its half set and its less likely to crack when serving.


    Between each layer instead of waiting hours for it to set I stick the tray in the freezer for a 10 minutes or so to save time. Don't over cook the toffee or it will go rock hard and separate away from the coconut and white chocolate - I learned this!

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