Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 1 August 2015

Coconut and Pecan Slices

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 This is one of my absolute favourite slices to bake.   I adore coconut and I adore pecans.   I also love chocolate, but then again . . . it's only the very rare woman who doesn't love chocolate!  These may look complicated, but I think you will be surprised when you find out just how easy and uncomplicated they are . . .

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A chocolate cookie type of crust is made first and then baked for a short time in the oven.  The crust is almost like a chocolate shortbread . . .  short and buttery . . .

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A simple filling is whisked together  . . .  again with simple ingredients.  Sweetened condensed milk.  NOT evaporated.  Don't make that mistake.   Sweetened condensed milk is thick and creamy and sweet . . .

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This is beaten together with eggs . . . and coconut  . . .  chopped toasted pecans and quite simply poured over top.

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And then baked until set.   A simple melted semi sweet chocolate completes the picture.  These go down a real treat with everyone.

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*Coconut Pecan Slices*
Makes about 2 dozen

These are perfect for taking to covered dish suppers.  Everyone loves them!  A chocolate cookie base topped with a sweet coconut and pecan filling, and a chocolate drizzle on top.  What's not to like? 

For the base:
175g of plain flour (1 1/4 cup)
145g of sugar (3/4 cup)
30g of baking cocoa (1/4 cup)
1 tsp baking powder
150g of cold butter, cut into bits (2/3 cup) 

For the topping:
2 large free range eggs, beaten lightly
1 (397g) tin of sweetened condensed milk (14 ounces)
115g of flaked coconut (1 1/2 cups)
120g of chopped toasted pecans (1 cup) 

To finish:
90g semi sweet chocolate chips (1/2 cup)
1 tsp vegetable shortening

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Pre-heat the oven to 180*C/350*F/ gas mark 4.  Have ready a 13 by 9 inch pan.  I like to line the bottom with baking paper so that I can lift the cooled squares out easily for cutting.

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Sift the flour, sugar, cocoa powder and baking powder into a bowl.  Drop in butter.  Cut in with a pastry blender until crumbly.  Press this into the bottom of the pan.   Bake for 12 minutes.   Remove from the oven and allow to cool for a few minutes.

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Beat the eggs and milk together.  (note this is NOT evaporated milk, but the sweetened condensed in the small heavy tin)  Stir in the coconut and pecans to combine well.  Spread over the baked crust. 

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Bake for 18 to 20 minutes until the centre is set.   Allow to cool completely.

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Melt the chocolate chips together with the shortening.  Drizzle over top of the cooled bars.   Allow to set before cutting.  Store loosely covered at room temperature.


  1. You always treat us..every day~:)

  2. It's a good thing I was taking these to a pot luck Monique. They are dangerous to have around! xoxo

  3. These slices look amazing Marie:))
    Hope you have a lovely weekend!


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