Chocolate Rough Slice

by Katrina - The Organised Housewife

An easy homemade Chocolate Rough Slice recipe that is nut-free, and perfect for popping in your children’s school lunch boxes.

I love anything chocolate and coconut, which is why I can’t get enough of this Chocolate Rough Slice! This recipe seems to effortlessly bring both delicious ingredients together into one very yummy treat, and the best bit about these nut-free goodies, is their ability to be frozen.

The best bit about these nut-free goodies – apart from the fact they’re delicious and only take 20 minutes to prep – is that they freeze really well, making them a great option for a kids’ school lunchboxes (as an occasional treat) or an afternoon treat with a cuppa.

Simply put into the freezer the day you bake them (this will lock in the freshness), and then pull one out of the freezer on a school morning and pop into your child’s lunch box. It’ll be perfectly defrosted for morning tea time.

This slice has a nice soft base that’s not too crunchy, and the topping is delicious! You can bake this in a slice tin if you’d like them a little thinner and crunchier, or use a loaf tin (like me) to make them softer and thicker.

TIP: To easily spread the topping, put a spoon into boiling water and then use to spread.

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Chocolate Rough Slice

  • Author: Katrina
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 24 1x

Ingredients

Scale

Base

  • 1 cup self raising flour
  • 1 tablespoon cocoa
  • 1/3 cup caster sugar
  • pinch of salt
  • 1/4 cup desiccated coconut
  • 110g butter, melted

Topping

  • 200g condensed milk
  • 2 tablespoons cocoa
  • 1 cup icing sugar
  • 1 1/2 tablespoon butter, melted
  • 1 cup desiccated coconut
  • 1 teaspoon vanilla essence

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. Line a loaf tin with baking paper. I like to line it as it’s easier to lift out.
  3. In a large bowl, sift flour and cocoa, add sugar, salt, coconut and butter, mix to combine.
  4. Press base mixture into prepared loaf tin.
  5. Bake base for 18-20 minutes or until golden and cooked through.
  6. Rest on tray for 5 minutes, before transferring to a wire rack.
  7. Make topping by combining all topping ingredients in a bowl, mix to combine.
  8. Spread topping over warm base and leave on wire rack to cool completely.

Notes

TIP: Dip spoon into glass of hot water to easily spread choc topping.
You can bake this in a slice tin, the slice will be a little thinner and crunchier, but as I like it soft and thicker I make it in a loaf tin.

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