Julie Goodwin’s magic slice

Julie’s condensed milk slice was a real hit in The Weekly office on shoot day. It’s an easy bake whose ingredients can be mixed and matched to suit what you have in the pantry.

“This is the simplest slice to make, and even to memorise – basically one of everything. One packet, one can, one cup. It’s a real hit too – and very rich, so a small bit will definitely cure the sweet cravings. You can change the dried fruit and nuts, or the flavour of your choc bits, to vary this however you like.” – Julie

Ingredients

250g packet butternut snap biscuits

100g salted butter, softened

1 cup (150g) white choc bits

1 cup (70g) moist coconut flakes

1 cup (120g) pitted dried dates, chopped

1 cup (150g) roasted salted peanuts

1 x 395g can sweetened condensed milk

Method

Preheat oven to 170C fan-forced. Spray a 30 x 20cm slice tin with a little cooking oil spray and line the base and sides with baking paper.

Place the biscuits and butter into the bowl of a food processor and pulse until it resembles wet sand.

Spread the biscuit mixture over the base of the pan with a spatula. Using clean hands or the base of a drinking glass, press the mixture down firmly.

Spread the Choc Bits over the base, then the coconut, the dates and then the peanuts. Pour the condensed milk evenly over the top.

Bake for 30 minutes or until pale golden on top. Allow to cool, then chill in the fridge for around 2 hours before slicing into squares. Keep in an airtight container in the fridge.

I don’t have a food processor, what can I use instead to crush the biscuits?

If you don’t have a food processor, crush the biscuits in a plastic bag with a rolling pin then mix through the butter.

Are there any flavour variations?

Switch up the flavours with gingersnap biscuits, apricots and walnuts (all else the same), or dark choc bits, dried cranberries and slivered almonds (all else the same).