INGREDIENTS:
- 1 1/2 cups self raising flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 150g butter, melted
- 60g dark chocolate, melted
PEANUT GANACHE INGREDIENTS:
- 180g block white chocolate, chopped - 1/3 cup thickened cream - 1/3 cup peanut butter - 1/3 cup granulated nuts INSTRUCTIONS: Preheat oven to 180'c / 160'c fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Combine flour, coconut, sugar and butter in a bowl. Press over base of prepared pan. Bake for 15 - 20 minutes or until golden and just firm to touch. Cool. Make ganache. Place chocolate and cream in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 - 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Stir in peanut butter and nuts. Set aside to cool for 5 minutes. Pour over base. Cover. Refrigerate for 4 hours or until firm. Cut into triangles. Drizzle with chocolate. Set aside for 15 minutes to set, serve. (Source: Australia's Super Food Ideas March 2011)
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