250g Chocolate ripple biscuits (1 packet)
125g butter, melted
3 cups shredded coconut
1 x 395g condensed milk
½ jar Beerenberg Raspberry Jam
1 to 2 drops of pink food colouring (optional)
200g dark chocolate
Preheat the oven to 180°C. Line a 16cm x 26cm oven-proof slice tray.
Place the biscuits into a food processor or blender and process to a fine crumb. With the motor running, pour in the melted butter and combine.
Press the crumbs into the base of the prepared tin. Refrigerate while preparing the filling.
In a large bowl, mix together the coconut, condensed milk, Raspberry Jam and food colouring (if you choose to use it).
Gently pour over the slice base, smoothing out the top with the back of a spoon or spatula.
Bake for approximately 15 minutes ‘til set and lightly coloured.
Remove from the oven and cool in the tin.
Melt the chocolate in a heat-proof bowl over hot water (saucepan is best for this) and spread over the slice.
Allow to set for 30 minutes in the fridge, then cut into bite sized pieces.
To store, keep in an airtight container in the fridge.