Ingredients

Base

• 125g (½ block) Copha, chopped
• 250g (1 packet) Arnott’s Milk Coffee Biscuits
• 80g (1 cup) desiccated coconut
• 160g (½ cup) sweetened condensed milk

Lemon Topping

• 185g (¾ cup) Copha, chopped
• 110g (¾ cup) white chocolate melts
• 200g (⅔ cup) sweetened condensed milk
• 250g tub sour cream
• 60ml (¼ cup) lemon juice
• 2 teaspoons finely grated lemon rind
• 40g (½ cup) desiccated coconut, extra
• 1 teaspoon finely grated lemon rind, extra

Method

1. Grease and line a 20cm x 30cm slice tin. Make sure the paper has a 2cm overhang.
2. Melt the Copha in a microwave on high or in a saucepan until fully melted. Using a food processor, process the biscuits and coconut until they resemble fine breadcrumbs.
3. Add the melted Copha and sweetened condensed milk and mix together. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge to set for 10 minutes.

1. Melt the Copha and chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined.
2. Place sweetened condensed milk, sour cream, lemon juice and rind in a large bowl and mix to combine. Add the Copha chocolate mixture and mix until smooth.
3. Pour over the base and smooth the top. Put in the fridge to set for 20 minutes.
4. Place extra coconut and lemon rind in a small bowl and mix to combine. Sprinkle over the slice to serve. Slice into 24 bars.

Tip: This slice will keep in an airtight container in the fridge for up to 3 days.