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
Combine biscuits, coconut, cocoa and orange zest in large bowl.
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.
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.
Press slice mixture into tin, smoothing top. Chill for 1 hour until set.
Melt white chocolate and coconut oil in a small saucepan over low heat, stirring to combine.
Pour white chocolate mixture over slice, spreading to cover evenly. Refridgerate for about 5 minutes, until chocolate is partially set.
Scatter chopped Easter eggs over chocolate, then return to fridge for 30 minutes or overnight to set.
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.