Irene’s Milk Chocolate slice is ‘the bomb’! I don’t normally make slices, but this is one the exception that breaks the rule, and will henceforth be in my repertoire. An unbeatable mix of chocolate, caramel and biscuit, it’s one of my favourite flavour combinations! Now I can make my very own Twix bar at home!
Alex and I went interstate over the weekend to visit and support a friend. The final event before we left was a church service, followed by a church lunch. I chatted with an elderly guy there, who invited us to drop into his place on our way home. So we did (trusting folks as we are). He showed us his orchids and sent us off with some Milo biscuits, an ample supply of Irene’s Milk Chocolate Slice, and most importantly, the recipe. Here it is:
Irene’s Milk Chocolate Slice
1 packet (250g) Arnott’s milk coffee biscuits
125g unsalted butter
1 x 400g tin sweetened condensed milk
2 tablespoons brown sugar
2 tablespoons golden syrup
180g Cadbury Dairy Milk Chocolate
2 oz. (60g) Copha
Grease shallow lamington slice tin (base measures 17 x 27cm) and line with biscuits (trim carefully to fill all space). Crush the remaining biscuits.
Place sugar, butter, golden syrup and condensed milk in a medium sized saucepan. Heat gently until butter is melted. Simmer, stirring constantly, until nice golden colour – about 5 minutes.
Remove from heat and add crushed biscuits, stirring until mixed through. Carefully spread mixture over base biscuits. Refrigerate until cool.
Melt copha and chocolate together in metal bowl over pan of simmering water. Pour over filling and return to refrigerator until set.
Irene’s tips: remove from fridge for about 10 minutes before cutting into desired slices or squares. This helps prevent the chocolate layer from splitting.
When we were leaving, I asked, “Who’s Irene?” He replied that was his late wife; she was always busy baking cakes for people… I guess that he makes this slice now to keep her memory alive. And to make new friends!