This slice is packed full of goodness and tastes incredible. It’s a nice addition to your Christmas baking selection.
Ingredients
For the florentine slice
- 2 cups cornflakes
- ¾ cup thread coconut
- ⅔ cup condensed milk
- ½ cup rolled oats
- ½ cup chopped dried apricots
- ½ cup sultanas
- ½ cup dried cranberries
- ½ cup slivered almonds — toasted
- ¼ cup chopped pistachios
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 200g milk chocolate
Method
For the florentine slice
- Preheat the oven to 170°C (150°C fan bake). Line a 28 x 18cm slice tin with baking paper.
- Place all the ingredients except the milk chocolate in a large bowl and mix until well combined.
- Transfer to the prepared tin and spread evenly.
- Bake for 20–25 minutes until golden. Leave to cool.
- Break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Spread the chocolate evenly over the slice and refrigerate until set.
- Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).