More Donna Hay Slices

This one came out so delicious that we ate the whole thing in one day!

Chocolate Coconut Slice

Ingredients
1 cup plain flour, sifted
2 Tbsp cocoa powder, sifted
2/3 cup brown sugar
1 cup shredded coconut
185g butter, melted
1 egg, lightly beaten

Chocolate icing
1.5 cups icing sugar, sifted
2 Tbsp cocoa powder, sifted
40g butter, melted
1.5 Tbsp boiling water

Method
Preheat oven to 180C.
Place the flour, cocoa, sugar and coconut in a bowl and mix to combine.
Add the butter and egg and mix until just combined.
Press into a 23cm-square shallow tin lined with non-stick baking paper.

* Bake for 20 minutes or until firm to the touch. Allow to cool in the tin. To make the chocolate icing, place the sugar, cocoa, butter and water in a bowl and mix well to combine.

* Spread over the cooled slice and refrigerate for 30 minutes or until the icing is set. Slice to serve.

* A brownie pan is a shallow-sided square slice pan. The shallow sides means the slice bakes more evenly. If you don't have one you can use a 22cm-square cake tin.


Chocolate Caramel Slice

Base
1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125g melted unsalted butter

Caramel
1/3 cup golden syrup
125g melted butter
2 x 400g cans sweetened condensed milk
choc topping
185g dark chocolate
3 teaspoons vegetable oil

Method

1.Preheat oven to 180c
2.Place flour,coconut,sugar and butter in bowl and mix well. Press the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15-18 minutes or until brown.
3.To make caramel filling, place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 minutes or until the caramel has thickened slightly.Pour over the cooked base and bake for 20 minutes or until the caramel is golden.Refrigerate the slice until cold.
4.To make the chocolate topping, place the chocolate and oil in a saucepan over low heat and stir until melted. Remove from the heat and allow to cool slightly before spreading over the slice. Refrigerate until firm and cut into slices. Make 24 slices.