Quick & Easy

Honey coconut crunch

Filled with chopped apricots, peanuts and cornflakes for added crunch, this easy fridge slice is delicious served with coffee.
HONEY COCONUT CRUNCH
1 Item
10M

Ingredients

Base

Method

1.To make base, combine biscuits and butter. Press over base of 19cm x 29cm lamington pan; refrigerate while preparing topping.
2.To make topping, combine butter, peanut butter, honey and sugar in large saucepan, stir constantly over heat without boiling until butter is melted and sugar dissolved. Stir in Cornflakes, coconut, apricots and peanuts.
3.Press topping over base, refrigerate until set before cutting.

We used Butternut cookies for this recipe but any sweet biscuit will do. Keeping time: 1 week.

Note

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