Magic Slice

Afternoon Tea / Baked Goods







I remember eating magic slice during my college days from when my mum and little sister would pick me up after their afternoon tea stop off at Aro Cafe. They used to rave on about this slice and the day they bought me a piece I actually recall looking at it in its little brown bag for the first time thinking why on earth would you buy me a slice of muesli? However, I tried it and was pleasantly surprised that chocolate was involved along with a few different nuts and sultanas. 
I haven't thought about magic slice in years and only recently remembered when deciding on what  to make for my sister and her dance members for their recent tour. I figured they would need something sustaining, this is perfect.

Traditionally people use chocolate, coconut, almonds and raisins. My version is loaded with so so much more. Feel free to put whatever you want it. 



Ingredients

Base
500 g wine biscuits
11/2 tbsp valrhona cocoa powder
240 g butter, melted

The Magic
2 c mixed nuts, chopped
1/2 c salted peanuts
1/2 c shredded almonds
1/4 c pistachios, chopped
1 c dried cherries, chopped
1 c pitted dates, chopped
1 c dried apricots, chopped
1/2 c dried cranberries
1/2 c freeze dried blueberries
1 tbsp mixed peel
1 c dark chocolate drops
1/2 c dark chocolate buttons
1 c milk chocolate drops
1/2 c desiccated coconut
1/2 c shredded coconut
1/2 c sunflower seeds
1/2 c pumpkin seeds
2 tins condensed milk


Preheat oven to 155 degrees

In the kitchen whiz, blitz biscuits until finely ground. Add cocoa. Stir in melted butter. Press into a 18 x 28cm baking tray lined with baking paper. Use the back of a spoon to make smooth and even.

Combine all the magical ingredients in a large bowl. Toss really well. Pour in one can of condensed milk and stir till everything is coated. 
Gently dollop mixture on top of biscuit base. Smooth flat. Cover with plastic wrap and press firmly to ensure it is all packed in and cosy. 
Pour remaining tin of condensed milk on top of slice. Spread evenly. 
Place in the oven and bake for around 60 minutes. If you find that the top isn't browning, just flick the grill on to to get it toasted. 

Set aside to cool completely in tin before cutting.

Serve. Enjoy!








Californian Cherries purchased from Moore Wilsons














Perfect for anything.












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