Leftover Easter Egg Slice (with a chocolate chunk option)

When I was young we had neighbouring children who made their Easter eggs last for months.  It always seemed very odd to us.  We gobbled up our Easter eggs as soon as we could.  One year my brothers made a game of throwing the rest of the kids in the family chunks of Easter eggs.  Those ones went quickly too.

I made this slice in April.  If you are like me and your Easter eggs are now gone (even the little box of mini eggs that I found at the end of May) don't despair as apparently this slice works with a block of chocolate too.

Yes I made this just after Easter, when I found myself tempted by the half price chocolate eggs.  Sylvia wanted to just eat them but I considered it a baking opportunity and had the perfect recipe.  It was my last hurrah after Easter.  This slice was so decadent that since then I have been trying to eat more healthy food.

I had planned to make this slice with Sylvia but hadn't counted on it taking a few hours for the base to cool before assembling the topping.  Perhaps disappointment explains why she was badly behaved that night.  Finally I thought her settled enough that I could relax and taste the slice warm from the oven.  As I picked up a square, full of anticipation, Sylvia appeared to show us how she had painted her face as a cat with her textas.  Argh!  Times like these, I need such melty gooey chocolate slice fresh from the oven. And a sleeping child!

E said the slice looked like toad in the hole.  He liked it very much.  We loved this slice.  It was also very good when cold and lasted well for a few days.   It was some time ago.  My memory of the details is a little vague.  What I remember most is that it tasted amazing and I wish I had a piece right now.  And I do have one piece of advice.  When you make this slice, plan to have a nice light dinner.  It is hard to stop at just one piece.

I am sending this slice to Caroline Makes for Alphabakes, the challenge to bake with ingredients or dishes starting with different letters of the alphabet each month.  This month the letter is D - which here is D for Dessicated coconut.

Previously on Green Gourmet Giraffe:
One year ago: A weekend of sparkles, puddles and an energy slice
Two years ago: Cheese and onion beer bread, British memories, British recipes
Three years ago: Plum Gingerbread Sponge Pudding
Four years ago: Banana Weetbix Muffins for Sylvia
Five years ago: Green and black cupcakes
Six years ago: Rabbiting on about Cheese and Rarebit!
Seven years ago: Asian Fusion Dinner Party

Easter Egg Slice
From Janelle Bloom's Fab Food for Family and Friends cookbook via Made for School

1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
500g caramel filled Easter eggs or chocolate chunks*
1 cup dessicated coconut
395g sweetened condensed milk

*I used sold eggs, caramel eggs and some choc chips because some eggs got eaten.  The recipe I followed suggested a black of hazelnut chocolate broken into chunks.  I think a caramel chocolate block would work well for me but any block of chocolate would work well, depending on what you love.

Preheat oven to 180 C and line and grease a 22cm to 23cm square cake tin (I used a shallow sided slice tin which was too small).

Mix flour, brown sugar, coconut and melted butter.  Bake for 10 to 15 minutes (I baked for 10 minutes but a little of the base was slightly undercooked.)  Cool for 2 to 3 hours, or until the chocolate wont melt when placed on the base.

Arrange chocolate eggs or chunks on the cooled base.  Sprinkle with coconut and drizzle with condensed milk.  (I found that the coconut was so dense it made it hard for the condensed milk to cling to the chocolate but it all works itself out in the oven.)

Bake for 25 to 30 minutes until golden brown in patches.  Cool in the tin and cut into squares.

On the Stereo:
American VI: Ain't No Grave: Johnny Cash