Ingredients for Choc A Block
- Plain Flour
- Caster Sugar
- 100g cold unsalted butter
- 1 large egg yolk
- Water
- Miniature Chocolate Eggs
- Shredded Coconut
- Sweetened Condensed Milk
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How to Make Choc A Block
- Preheat oven to 180°C (350°F).
- Grease a 3cm deep, 16.5cm x 26cm slab pan.
- Line the base and sides with baking paper, leaving a 2cm overhang on all sides.
- In a food processor, combine 200g plain flour, 150g caster sugar, and 100g cold unsalted butter until the mixture resembles breadcrumbs.
- Add 1 large egg yolk and 2-3 tablespoons of ice cold water, processing until the mixture just comes together.
- Using your hands, press the mixture into the base of the prepared pan.
- Bake for 15 minutes, or until lightly golden. Set aside to cool completely.
- Unwrap approximately 150g of assorted Easter eggs (milk, dark, white chocolate, or a mix!).
- Arrange the Easter eggs evenly over the cooled base.
- Sprinkle generously with 50g desiccated coconut.
- Drizzle evenly with 1/2 can (approx. 200g) of sweetened condensed milk.
- Bake for 28-30 minutes, or until the edges are deep golden and the center is firm to the touch.
- Allow the slice to cool completely in the pan before cutting into pieces and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
154g
Fat
62g
Carbs
17g
