200 g CADBURY White Baking Chocolate, broken into pieces
125 g butter, chopped
2 eggs
1/2 cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
1/2 cup plain flour
1/4 cup The Good Nut Crunchy Hazelnut Spread
Icing sugar, for dusting
Method
COMBINE the chocolate and butter in a heatproof bowl and melt over simmering water until smooth, cool slightly then whisk through the eggs, sugar and vanilla
Drop teaspoonfuls of the hazelnut spread randomly over the top of the mixture then lightly turn through with a knife to create a marble effect
STIR in the coconut and sifted flours until well combined. Spoon into a greased and paper lined 18 x 28cm slice pan.
BAKE in a moderate oven at 180°C for 40-50 minutes or until cooked and golden. Allow to cool in the pan before slicing.
Store in an air tight container until required. Dust lightly with icing sugar prior to serving
