Ethel’s Chocolate Chip Slice


250 g butter

pieces of coffee biscuits

1 cup chocolate bits

1 cup coconut

1 tin condensed milk

pack pecan nuts


Melt the butter in a large lamington tin. Break in pieces of coffee biscuits. Then sprinkle the chocolate bits over biscuits, then the coconut over chocolate. Now spread over the tin of condensed milk then lastly the pack pecan nuts. Bake in slow oven for 20 minutes until chocolate is melted.

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