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4 best-ever slices in one pan
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Prep Time:
90 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Indulge in four irresistible slices, all baked together in one delightful pan for the ultimate treat.
Ingredients:
  • 8 choc ripple biscuits
  • 187.50 ml plain flour
  • 107.50 gm caster sugar
  • 40g butter
  • 3.00 egg
  • 8.80 gm vanilla extract
  • 82.50 gm raspberry jam
  • 85.00 gm desiccated coconut
  • 1/2 x 250g packet choc ripple biscuits
  • 225.00g butter, melted
  • 1/2 x 395g can sweetened condensed milk
  • 53.60 gm golden syrup
  • 30g butter, chopped
  • 200g block dark chocolate
  • 50g butter
  • 125.00 ml salted pretzel twists
  • 0.60 gm sea salt
  • 15.00 gm self-raising flour
  • 15.00 gm cornflour
  • 30.00 gm caster sugar
  • 30g chilled butter, chopped
  • 1 egg yolk
  • 2 medium Granny Smith apples, peeled, quartered, cored, thinly sliced
  • 21.00 gm lemon juice
  • 32.00 gm brown sugar
  • 1.25 gm ground cinnamon
  • 50g chilled butter, chopped
  • 82.50 ml slivered almonds
  • 90.00 gm brown sugar
  • 20.00 gm self-raising flour
  • 40.00 gm cocoa powder
  • 21.25 gm desiccated coconut
  • 99.00 gm icing sugar mixture
  • 10g butter, softened
  • 20.00 gm boiling water
  • 13.60 gm desiccated coconut
Instructions:
  • Prepare a generously greased 3cm-deep, 25cm x 37.5cm baking tray. Halve the choc ripple biscuits.
  • For the Raspberry Jam Coconut Slice base, pulse flour, sugar, and butter in a food processor until you have fine crumbs. Then, add the egg and vanilla extract and pulse until the mixture just comes together.
  • Create the base for the Chocolate Caramel Slice by pulsing the biscuits in a food processor until they form fine crumbs. Then, add the butter and pulse again until thoroughly mixed.
  • Create the base for the Apple Crumble Slice by combining flours, caster sugar, and butter in a food processor. Pulse until you have a fine crumb texture. Then, add the egg yolk and pulse again until the pastry just comes together.
  • Create the base for Choc-coconut Slice by pulsing biscuits in a food processor until fine crumbs form. Add butter and pulse again until mixture is well combined.
  • Place each base in the pan, positioning choc ripple biscuits upright and with the cut side down in between each base to maintain separation, cutting biscuits as needed. Chill in the refrigerator for 20 minutes.
  • Preheat your oven to 180C/160C fan-forced. Line the apple crumble pastry with baking paper and fill it with baking weights or uncooked rice. Bake the base for 15 minutes, then remove the weights or rice and paper, and bake for an additional 5 minutes until golden and firm. Allow it to stand for 10 minutes, then spread the raspberry slice base with jam and cool completely.
  • In a saucepan over medium-high heat, combine apple and lemon juice. Bring to a boil, then reduce to medium-low heat. Cover and simmer, stirring occasionally, for 5 to 6 minutes until the apple is tender. Allow it to cool slightly before using.
  • Create Almond Crumble: Mix brown sugar, flour, and cinnamon in a bowl. Incorporate butter, using your fingertips to blend it into the mixture until crumbly. Stir in almonds until evenly combined.
  • Create the Raspberry Jam Coconut Slice Topping: Combine egg and sugar in a bowl, whisk until smooth. Add coconut and mix well. Spread the topping over the jam layer.
  • For Choc-coconut Slice Topping: Combine brown sugar, egg, vanilla, flours, cocoa, and coconut in a bowl. Mix in butter until fully combined. Spread over the base.
  • Create the Chocolate Caramel Slice Filling: In a small saucepan over medium heat, combine condensed milk, golden syrup, and butter. Stir and cook for 5 minutes until mixture is melted, smooth, and gently simmering at the edges. Pour the filling over the prepared base.
  • Spread the apple crumble slice filling evenly over the base, then generously sprinkle with almond crumble.
  • Bake slices for 25 minutes until the top of the Choc-coconut slice is slightly soft in the centre. Allow it to cool for 30 minutes.
  • Prepare the Chocolate Icing by sifting icing sugar and cocoa into a bowl. Add butter and boiling water, then mix until smooth. Drizzle over the Choc-coconut slice, sprinkle with coconut, and let it cool completely.
  • Prepare Chocolate Caramel Slice Topping: In a microwave-safe bowl, melt chocolate and butter together until smooth. Spread the chocolate topping over the caramel, then arrange pretzels on top and sprinkle with salt. Allow to set for 2 hours before serving.
  • Slice the dish into 48 bite-sized pieces and serve.

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