Recipe

Honey coconut crunch

Filled with chopped apricots, peanuts and cornflakes for added crunch, this easy fridge slice is delicious served with coffee.

Nov 30, 2010 1:00pm
  • 10 mins cooking
  • Makes 1 Item
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Ingredients

Base
  • 2 cup (250g) sweet biscuit crumbs
  • 125 gram butter, melted
Honey coconut crunch
  • 30 gram butter
  • 2 tablespoon peanut butter
  • 1/2 cup honey
  • 1汤匙糖
  • 3 cup cornflakes
  • 1/2 cup coconut
  • 1/4 cup finely chopped dried apricots
  • 1/4杯切碎的新鲜的roasted peanuts

Method

Honey coconut crunch
  • 1
    To make base, combine biscuits and butter. Press over base of 19cm x 29cm lamington pan; refrigerate while preparing topping.
  • 2
    To make topping, combine butter, peanut butter, honey and sugar in large saucepan, stir constantly over heat without boiling until butter is melted and sugar dissolved. Stir in Cornflakes, coconut, apricots and peanuts.
  • 3
    Press topping over base, refrigerate until set before cutting.

Notes

We used Butternut cookies for this recipe but any sweet biscuit will do. Keeping time: 1 week.

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