Monday, September 7, 2015

Julia's Chocolate Chip Tray Bake Slice

Chocolate Chip Tray Bake Slice

We drove up to Eungella Dam yesterday to visit Julia and Dave who were staying there for a couple of nights in their caravan. Despite the extremely dry conditions, the Dam was still looking beautiful. An enjoyable excursion to the Eungella Lookout in their 4 wheel drive before lunch, and as they say in the musical, "On a clear day you can see forever." 

Eungella Dam from the Lookout

We had forgotten just how extensive the dam is. On our return journey home we saw magnificent King Orchids growing wild on the cliffs, and a rare Cane fire was glowing in the distance. The cane farmers generally harvest the sugar cane green these days, but it is always a thrill to see a cane fire burning at sunset. It makes me think of Graeme Connor's haunting song, "Cane Fires Burning."

Back to food. We enjoyed a casual lunch of French baguette, wraps and salad, sliced roast lamb, pesto and hummus. Then Julia brought out her delicious chocolate chip slice.What a winner! As delicious as any chocolate caramel slice I have ever tasted, but less complicated, and fewer calories of course. This slice can be assembled in under 30 minutes, cooked for another 30 minutes, and is ready to eat shortly after. I had to bake it this morning, and Neil has given it the seal of approval. Julie is one of the best cooks I know, and always seems to have a culinary surprise up her sleeve. Thanks for sharing the recipe of this little gem Julia.


1/3 cup melted butter
1 cup biscuit crumbs (e.g. Nice biscuits)
1 cup desiccated coconut
1 cup dark chocolate chips
1 cup slivered or flaked almonds
1 tin condensed milk (low sugar if preferred)

Lightly grease a slice tin, approx. 18cm x 28cm.

Spread melted butter over base of tin, then spread Nice crumbs, coconut, choc chips, and almonds in even layers.

Then pour over the condensed milk evenly. Bake for 30 minutes on 175 deg. C. Check the slice after 15 minutes as this slice will burn if the oven is too hot. Adjust temperature accordingly.

Allow to cool in the tin, slice into squares, and then store in the refrigerator in a plastic container for up to a week, if it lasts that long.

I find that I enjoy a recipe so much more if it is linked to a special experience. Do you sometimes think of something or someone special when you cook a dish with an experience attached to it?