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Passionfruit and white chocolate impossible slice recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Press crushed biscuits into butter, dot with more butter. Top with passionfruit, condensed milk, and Lurpak for a golden brown, delicious dessert slice.
Ingredients:
  • 300g pkt Anzac biscuits
  • 125g salted butter, melted, plus extra 20g finely chopped salted butter
  • 85g (1 cup) desiccated coconut
  • ½ x 180g pkt white chocolate, chopped
  • 395g can sweetened condensed milk
  • 170g can passionfruit pulp
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare a 16 x 26cm slice pan by greasing it and lining the base and sides with baking paper, leaving a 3cm overhang on the long sides.
  • Crush biscuits in a tea towel using a rolling pin or food processor until you have fine crumbs. Pour melted butter into the prepared pan, then evenly sprinkle and press down the biscuit crumbs to create a compact layer.
  • Sprinkle coconut and chocolate on top. Mix condensed milk with 2/3 of the pulp in a bowl, then pour into the pan. Drizzle the remaining pulp over the mixture. Scatter extra butter on top. Bake for 25 minutes until golden and set. Let cool to room temperature, then refrigerate for 3-4 hours until firm.
  • Cut the slab into finger-sized portions and garnish with whipped cream, extra passionfruit pulp, and optional white chocolate eggs for an extra touch of indulgence.

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