Hazelnut, Cranberry & Almond Slice

Makes 18 regular slices or 30 bite sized pieces

INGREDIENTS

BASE
2 cups self raising flour, sifted

2 cups desiccated coconut

2 cups brown sugar

250g butter (melted)

TOP
70g butter

2 cups condensed milk

4 tbsp golden syrup

¼ cup cranberries

¼ cup FreshLife Hazelnuts, roughly chopped

¼ cup FreshLife Natural Almonds, roughly chopped

TO DECORATE
100g white chocolate buttons

100g milk chocolate buttons

FreshLife_Hazelnuts_150g render.png

FreshLife_Almond_nat_375g render.png

METHOD

Preheat oven to 175°C. Grease and line a slice tray (approx. 38cm x 25cm) with baking paper.
In a bowl, mix together the flour, coconut and sugar with the melted butter.
Press into the slice tray and bake until golden brown (approx. 15 minutes). Remove from oven and leave to cool.
In a heatproof bowl, add the remaining butter, condensed milk and golden syrup and heat in a microwave for 30 seconds until the mixture is runny. Stir in the cranberries and mix well.
Pour the condensed milk mixture over the base and sprinkle with the chopped nuts.
Bake for a further 10-15 minutes or until there are small bubbles on the surface. Remove from the oven and allow to cool.
In two separate bowls, melt the white and milk chocolate buttons. Add a dash of oil to each give the chocolate some shine. Drizzle decoratively over slice.