Rocko Slice

This is an amazing treat slice which I have made a lot as an apres ski munch down in Wanaka. Recipe by Ripe


  • 300g super wine biscuits, ground into crumbs
  • 1/2 cup plain flour
  • 1/2 cup cocoa
  • 3/4 cup desiccated coconut
  • 300g unsalted butter, melted
  • 395g tin unsweetened condensed milk
  • 1/2 cup soft brown sugar
  • 100g unsalted butter
  • 3 tbsp golden syrup
  • 200g dark chocolate, melted
  • 1 tbsp vegetable oil


  1. Preheat oven to 180ºC and move the oven rack to the top position. Grease a 20 x 30cm slice tin and line with baking paper.
  2. In a large bowl, combine the biscuit crumbs, flour, cocoa, coconut and melted butter until well incorporated.
  3. Empty this into the slice tin and press with the back of a metal spoon to flatten. Cover and refrigerate.
  4. In a saucepan over a low to medium heat, combine the condensed milk, brown sugar, butter and golden syrup. Stir constantly with a wooden spoon (mixture catches easily), mix until thickened.
  5. Pour over the chilled base then bake on the top rack for approximately 20 minutes or until the caramel has bubbled and browned. Chill completely before icing.
  6. To prepare the icing, melt the chocolate and oil together. Pour carefully over the chilled caramel, smoothing out with a spatula.
  7. Refrigerate until chocolate has set, then slice.

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