School Slices
quick to make traybake with biscuits, cornflakes and coconut
Servings: 24
Equipment
- 1 18cm x 28cm shallow rectangular tin or shallow 9" square tin
Ingredients
For the base:
- 170 g chocolate you can use milk, plain or a half and half mix of both
- 115 g butter
- 55 g golden syrup
- 115 g cornflakes squash these a little with your hands to break up slightly
- 55 g desiccated coconut
- 115 g digestive biscuits crushed
To cover:
- 200 g milk chocolate
- 50 g butter
Instructions
- Grease and line the tin.
- Put the chocolate, butter and syrup in a large microwaveable bowl and cook on full power in 30 second intervals until completely melted.
- Add the cornflakes, coconut and biscuits and stir well until mixed thoroughly.
- Press the mixture into the prepared tin, spreading evenly and push down well to form a firm base.
- Heat the chocolate and butter for the topping together until just melted, pour over the base and allow to set until firm then cut into squares.