Chocolate peanut slice recipe
- 2 cups self raising flour
- 2 cups sugar
- 1 cup coconut
- 1 cup peanuts
- 3 tablespoons cocoa
- 200g butter or margarine
- 2 eggs, lightly beaten
- 2 cups icing sugar
- 2 tablespoons cocoa
- 3-4 tablespoons hot water
Preheat oven to 180°C. Grease a slice tray (mine is 31 cm x 22cm). Combine all dry ingredients in a large bowl. Melt butter (or margarine) and mix into dry ingredients, add eggs, mix well and press into tray. Bake for 15-20 minutes. Remove from oven and allow to cool slightly.
Combine icing sugar and cocoa, add hot water a tablespoon at a time until you have spreadable icing. Spread over warm slice. When cold, cut into squares (I like to divide my tray 8 x 6 squares – nice bite size pieces).
- Another one of mum’s recipes; a lovely fudgy slice for lunchboxes (maybe use sultanas instead of nuts) or after school. Or at morning tea time when you get 5 minutes peace.
- I used pecans in this recipe; unbelievably the supermarket did not have any raw peanuts. Not in the chips and nuts aisle, the baking section, the health food section or the fruit and veg area! Very frustrating, so I used pecans.
- I prefer the slice without the icing, but if you are going to ice it, spread the icing on while the base is still warm, otherwise the icing separates from the base when you are cutting it up.
- Make this cake gluten free using gluten free plain flour (e.g. Orgran or White Wings) and 3 teaspoons baking powder.
- Recipe created by Melissa Hughes for Kidspot.