• Mrs Morning Coffee

Yum, yum, yum!

I feel like it's perhaps time for another recipe! This one is so easy to do that the kids can make it. It's also so incredibly good you'll wonder where it's been all your life! 


My mother-in-law gave me this recipe years ago and I had no idea what it was called, but after trying it I entitled it 'Yum, yum yum' as there was no better description! I've asked her since what it's called and she always referred to it as chocolate slice but I feel my name is still much more applicable!

So let's get down to what you need...well the good thing is it needs barely any ingredients, 5 to be precise.

A small amount of butter or margarine

A packet of digestive biscuits

A large chocolate bar (200g ish!),

A tin of condensed milk

Some shredded coconut. If you're not fond of coconut don't worry I never really notice it as a stand out taste in this recipe, just use a smaller sprinkling!



To start you need to make a crushed biscuit base like you would for a cheesecake. Crush the digestives and mix them with a small amount of butter/margarine to make them tacky in texture a bit like wet sand.


Line a flapjack size tin with a sheet of greaseproof paper and put the biscuit mix into it pushing it down with a spoon to pack it in tightly. I don't like my biscuit base too oily so I always use a very conservative amount of butter (which is incredible for me because my usual amounts are normally never anywhere near conservative!). On occasion this has meant that I've been trying to pack my biscuit base down and it won't compact together because I didn't use enough butter. Not to worry, if this happens just tip it all back in the mixing bowl, add a bit more butter and try again!




Once you have it firmly compacted and pressed down you can start with the chocolate layer. Chop your chocolate into small chunks and scatter on top of the biscuit base. I didn't have quite enough chocolate (I'd eaten some beforehand!) so in my photo it looks a bit sparse. The recipe still worked but it would have been nicer with more! 







Next add a sprinkle of shredded coconut over the top of the chocolate. You can add as much or as little as you like. I’m not sure, but when it’s baked it always looks like it's there to sort of bind the layers together? So you could try omitting it if you don't like coconut but I can't tell you what it will be like.






Last pour a tin of condensed milk on the top to cover over everything. With a square flapjack size tin I can get away with one can if you choose a slightly bigger alternative pan you may find you need 2 tins or even better 1 and a half tins. Whose complaining...you have half a tin of condensed milk left? Hand me a spoon, I can definitely help out!




All that is left to do is put it in the oven at 170c until it is done. Yes this is the instruction my mother-in-law gave me all those years ago, until it is done! Considering I’d never even seen this recipe made I was rather confused about what it would look like and how I would know when it’s done. So I did ask ‘What do you mean when it’s done?’ The answer I got just made me giggle as her reply again was ‘Well, you know…when it’s done!’


My mother in law is an incredible cook and so just knows these things and she has told me many recipes over the years and they all end in this same phrase! Eventually after some more questioning I managed to figure out that 'when it is done' means when it is golden brown. Because of the high sugar content in the condensed milk this will also probably mean there are some darker patches on it too but don’t worry that’s how it's supposed to look!


The most important thing about this bake (and the hardest bit) is that you have to let it cool completely before you cut it and if you can control yourself long enough even put it in the fridge to get really cold. It makes cutting it much easier and if you try and cut it while it's still warm you’ll end up with a total mess.

You can cut it into whatever size pieces you want. Mr OMC would want this cutting in large slices I on the other hand prefer to cut it into small bite size pieces. The thing is that this is a sweet treat and it's incredibly moreish, I always want a second piece. By cutting them small I know that a second piece is perfectly acceptable - it is truthfully! It also means that I don’t feel so bad as I sneak into the fridge and try and stifle another bit and eat it whilst my head is still hidden behind said fridge door so that my kids don’t see what’s going on!

This slice is best kept in the fridge and will last a good few days…if you don’t eat it all before hand.


As always photos in this post were taken as the baking happens, no posh filters or background settings just natural shots of what happens in my kitchen!


If you enjoyed reading this post why not try my '3 Ingredient Toffee recipe: with a 'How to' video!!' https://www.overamorningcoffee.co.uk/post/3-ingredient-toffee-recipe-with-a-how-to-video


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