Ingredients
200g shortbread biscuits, crushed
1 cup desiccated coconut
2 Tbsp cocoa powder
Finely grated zest of 2 oranges
395g can of sweetened condensed milk
200g milk chocolate, coarsely chopped
125g unsalted butter, chopped
2 tsp natural vanilla extract
200g white chocolate, coarsely chopped
1/4 cup coconut oil
1/3 cup small speckled Easter eggs, chopped, plus extra to decorate
Method
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Combine biscuits, coconut, cocoa and orange zest in large bowl.
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Melt condensed milk, milk chocolate, butter and vanilla in a medium saucepan over low heat, stirring until well combined. Add to biscuit mixture, mix well.
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Line a 26cm wide and 4cm deep heart-shaped ring tin completely with foil or plastic wrap, allowing a 2cm overhang, ensuring you retail the shape.
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Press slice mixture into tin, smoothing top. Chill for 1 hour until set.
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Melt white chocolate and coconut oil in a small saucepan over low heat, stirring to combine.
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Pour white chocolate mixture over slice, spreading to cover evenly. Refridgerate for about 5 minutes, until chocolate is partially set.
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Scatter chopped Easter eggs over chocolate, then return to fridge for 30 minutes or overnight to set.
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Remove slice from tin and place on serving platter. Fill in centre hole of heart with extra Easter eggs to decorate. Cut slice into wedges and serve.
