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Show Notes
Versions of this slice have been around for years but this version, from Joe’s Garage in Queenstown with a few tweaks from me, is economical and slightly healthier than most with plenty of seeds packed in there.
Makes about 12-16 bars
150g butter, melted
250g biscuit crumbs – I use malt, superwine or gingernuts (or a combo)
½ cup each pumpkin sunflower seeds
½ cup chocolate chips
½ coconut
½ cup rice bubbles
½ cup dried apricots, chopped
½ cup sultanas
¼ cup cranberries
1 x 395g tin condensed milk
- Heat oven to 180 C and line a Swiss roll tin with baking paper.
- In a large bowl, mix the biscuit crumbs with melted butter and press this firmly into the lined tin for the biscuit base.
- In the same bowl, mix all remaining ingredients , except the condensed milk, together. Tumble this on top of the biscuit base and spread evenly.
- Drizzle over condensed milk and bake for 25-30 minutes or until just starting to brown in places on top.
- Cool then chill until set before cutting into bars. Eat up!
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