Ingredients:
185 g butter, chopped
100 g dark chocolate, chopped
1 eggs, lightly beaten
2 cups wheatmeal plain sweet biscuit crumbs
1 cup coconut
2/3 cup finely chopped pecan nuts
60 g butter
1 teaspoon vanilla essence
2 cups icing sugar
2 tablespoons custard powder
1/4 cup milk
30 g dark chocolate, chopped
15 g butter
Directions:
Grease a 19cm x 29cm Lamington pan.
Melt butter and chocolate over hot water.
Remove from heat and cool 5 minutes.
Stir in egg.
Combine biscuits, coconut and pecans in a bowl.
Stir in butter mixture.
Press mixture firmly over base of prepared pan.
Filling:.
Cream butter and essence in small bowl with electric mixer.
Gradually beat in sifted icing sugar, custard powder and then milk.
Spread filling evenly over base.
Refrigerate until firm.
Topping:.
Melt chocolate and butter over hot water.
Cool slightly.
Drizzle the topping over slice.
Refrigerate until set before cutting.
Servings: 20-24
Time preparation: 25 min.
Time total: 25 min.