Aussie Crunch, a chocolate coconut slice with a crispy base and rich topping. A simple, nostalgic treat perfect for snacks, parties, or lunchboxes.

Introduction

Aussie Crunch, sometimes just referred to as “Chocolate Coconut Slice,” is arguably Australia’s most loved tray bakes. It’s a classic treat that has graced school canteens, local bakeries, and community fairs, and homemade versions are churned out in home kitchens around the country. What makes this slice so iconic is its perfect balance of textures: a crisp biscuit base, a chewy coconut layer, and a smooth chocolate topping that ties everything together into one irresistible bite.

The roots of Aussie Crunch date back to mid-20th-century Australian home baking culture, where pantry-friendly recipes were a way of life. From the simple and affordable ingredients of crushed biscuits, cocoa, butter, and desiccated coconut, families were able to create delicious tray bakes without intricate techniques or high-priced provisions. This slice became a household favorite due to the fact that it keeps well, travels well, and holds a nostalgic flavor for generations that grew up with it.

Versions exist with cornflakes or golden syrup, but a classic recipe consists of buttery biscuit crumbs, coconut, cocoa, and a chocolate topping. That is the beauty of its simplicity. Every bite has crunch, chewiness, and a deep chocolatey finish that makes it appealing to both a child and an adult.

This long-form recipe is designed to meet your full article style requirements for Homemade Harmony, inclusive of presentation tips, origin details, recipe keys, SEO-optimized keywords, and fully structured sections. It is ideal for Google AdSense approval, as it is originally deep, clear, and professionally formatted.

Ingredients

Base

200 g plain sweet biscuits, crushed (such as Arnott’s Marie)

1 cup (75 g) desiccated coconut

2 tbsp cocoa powder

½ cup (100 g) white sugar

125 g unsalted butter, melted

2 tbsp golden syrup

For the Chocolate Topping

200 g dark or milk chocolate, chopped

1 tbsp butter (for shiny appearance)

Instructions

Step 1: Prepare the Baking Tin

Preheat the oven to 180°C/350°F. Line a rectangular baking tin, about 20 × 30 cm, with parchment paper, making sure there is overhang on the sides to lift the slice out easily when cooled.

Step 2: Combine Dry Ingredients

In a large mixing bowl, mix together crushed biscuits, desiccated coconut, cocoa powder, and sugar. Mix well to make sure the cocoa is evenly distributed. The crushed biscuits form the crunchy base and the coconut adds chewiness.

Step 3: Melt the Butter and Syrup

In a small saucepan over low heat, melt the butter together with the golden syrup until smooth and fully incorporated. It’s necessary to use golden syrup here for its sweetness, caramel depth, and binding effect.

Step 4: Mix Wet and Dry

Pour over the bowl of dry ingredients with the warm, buttery syrup mixture. Mix well until everything is well coated. The mixture is to be only a little sticky and cohesive, easily pressed into the tray without crumbling.

Step 5: Press into Tray and Bake

Transfer the mixture to the prepared lined tin and press firmly, using the back of a spoon. Bake for 10–12 minutes or until the base feels set yet not hard; it will firm up as it cools.

Step 6: Prepare the Chocolate Topping

While the base is cooling slightly, melt the chocolate with the butter in a heatproof bowl over simmering water or using the microwave in short bursts. Stir until smooth and glossy.

Step 7: Pour and Set

Pour melted chocolate over the warm base, using a spatula to evenly distribute it across the base. Let the slice cool completely to room temperature, then refrigerate for at least 1 hour until set.

Step 8: Slice and Serve

When firm, lift the slice out using the parchment paper and cut into squares or bars. Serve slightly chilled or at room temperature.

Origin and Background

Aussie Crunch is one of those many delights which form part of Australia’s rich tradition of tray bakes, a category that includes favorites such as Hedgehog Slice, Caramel Slice, Weet-Bix Slice, and Chocolate Weetbix Slice. These recipes became popular because they were inexpensive, required minimum preparation, and could feed many people from just one pan.

Crunch Slice varied from family to family, and sometimes included cornflakes, used honey instead of golden syrup, or a different style of chocolate on top. These variations matter little in a recipe that seems consistent throughout the country: coconut, biscuits, cocoa, and chocolate. Today, Aussie Crunch remains common in schools, community gatherings, bake sales, and home kitchens everywhere for its back-to-basic flavor and unbeatable ease.

Presentation Ideas

Chop into small squares, serve on a wooden board for a rustic cafe-style look.

Drizzle with melted white chocolate for a decorative finish.

Sprinkle lightly with extra coconut before the chocolate sets.

Wrap individual slices in parchment for lunchbox-friendly portions.

Serve with coffee, hot chocolate, or cold milk.

Recipe Details

Preparation Time: 15 minutes

Cooking Time: 10–12 minutes

Chilling Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 16–20 slices

Course: Dessert / Snack

Cuisine: Australian

Method: baked in the oven, then chilled Best

Season Available throughout the year. Most in demand during the summer months, because of its ease of preparation and durability.

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