Choc-A-Block

Submitted by I'mPat

"This is from the April 2007 (out in March) of Australian Super Food Ideas. Though I would never make it myself (diabetes) I thought it would be a good Easter idea. Preparation and cook time are estimated."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Yields: 15 squares/slices
• Serves: 15

ingredients

• 1 1⁄2 cups plain flour (sifted)
• 1⁄3 cup caster sugar
• 80 g butter (chopped)
• 1 egg yolk
• 2 tablespoons water (chilled)
• 500 g miniature chocolate eggs (mini solid required)
• 1 cup shredded coconut
• 395 g sweetened condensed milk (can)

directions

1. Preheat oven to 180 degree celsius.
2. Grease a 3cm deep, 16.5cm x 26cm (base) slab pan.
3. Line base and sides with baking paper, allowing a 2cm overhand on all 4 sides.
4. Combine flour, sugar and butter in a food processor, process until mixture resembles breadcrumbs.
5. Add egg yolk and cold water, process until mixture almost comes together.
6. Using clean hands, press mixture into base of pan.
7. Bake for 15 minutes or until light golden. Set aside to cool.
8. Unwrap easter eggs. Place eggs over slice base to cover.
9. Sprinkle with coconut.
10. Drizzle condensed milk over the slice.
11. Bake for 28 to 30 minutes or until edges are deep golden and centre is firm to the touch.
12. Allow slice to cool completely in pan.
13. Cut into pieces and serve.
14. It was also suggested you could also try using a combination of milk, dark and or white chocolate easter eggs or brand varieties such as Violet Crumble or Cherry Ripe mini eggs.

Reviews

[Sydney Mike]

Followed your recipe right on down & had an enjoyable time making this block of chocolate! I did, however, cut the pieces pretty small, figuring that anyone who really wanted a mega-hit of chocolate could have several! Thanks for the great idea! [Tagged & made in Please Review My Recipe]

 

[Chef1MOM-Connie]

Can I give 10 stars! Of course then I must decuct 10 as i believe my hips will gain the 10 inches. Oh this is lovely. I WAS making this for Christmas packages and thern did a taste test as did the family. Needless to say I need to make quite a bit more as it is just about gone! I did not have "Easter eggs" so use chunk chocolates broken up in place. This is so easy to put tohether and I love the way it looks when done. All gooey and slathered in chocolate. LOL Am making another batch this weekend to REALLY put aside for Christmas baskets. ok 2 batches. DS gf said she will takae a double dose. LOL

 

[Brooke the Cook in]

What a fun Easter dessert! I worried that the conversion was off - I used a 10x6 baking ban and the crust seemed the right thickness, but I didn't come close to using the specified amount of chocolate eggs or sweetened condensed milk. I cut my bars very small, about 1.5c squares as they are pretty rich with the condensed milk topping. My DH loved 'em!

 

[sweetysjd]

This is SOOO good! I served them at an Easter egg hunt at the retirement community where I work (yes, an egg hunt for the old folks!) and everyone raved about them and a few even asked for the recipe. I used just the milk chocolate eggs but any kind would be wonderful! I would even like to try it with those pastel candy coated eggs. Yummy! I think you can get 25-30 servings out of it because it's so sweet and decadent, most people wouldn't need a very big piece. UPDATE: I made them again this year! This time I colored the coconut green and used egg-shaped M&Ms (they had them for Easter). They were so cute! Eliminating the unwrapping made this recipe even easier. To color the coconut I just put it in a plastic bag with a couple drops food coloring and shook it for a couple minutes. The bag needs to be big enough so there is plenty of room for the coconut to move around. Thanks!

 

[Tisme]

Great recipe Chef Potts, these are so easy. I was half way through making these and realised I didnt have enough eggs, so I raided the Easter stash and added some chocolate fruit and nut mix to make up the difference! Everything else was per the recipe and they turned out fantastic. I had trouble with pressing the sticky mixture into the pan, so I wet my hands and that helped so much and worked brilliantly! These are so rich and yummy, I dont think they will last long at all. I think this recipe would work so well with flavoured eggs also, so I might try that next time! A great keeper Chef Potts...... Thanks for another wonderful recipe!