This is such a delicious and decadent slice – but simple and quick to make!
Pineapple Lumps are a New Zealand institution – lovely chunks of chewy pineapple candy covered in chocolate. So what better way to celebrate this Kiwi treat than to use it in baking!
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I froze the pineapple lumps first to make it easier to cut them up – they go really hard and brittle so will cut easily with a sharp knife or in the food processor – I did it in the food processer and wish that I had done it with a knife as some of the lumps got cut up too finely more like a crumb so missed some of the chewy goodness!
I used all bar 1/2 a cup of chopped pineapple lumps in the recipe – and left the remaining half to sprinkle on the top – however you can just as easily incorporate it all in the base mixture – will look tidier and taste divine!
And now for a bit of history – so please make yourself comfortable and feel free to take notes and thank Wikipedia – the holy grail of knowledge…..
“The first Pineapple Lumps were made by the Regina Confectionery Company in Oamaru around 1952-54. Charles Diver, the confectionery chef and floor production manager at Regina, who would later create other classic kiwi sweets, was given the task of using up waste product from other lollies of the time. One sweet in particular, an early version of the chocolate fish with a banana flavoured marshmallow middle, had the most left overs.
Pineapple Lumps were originally called Pineapple Chunks, but the name was changed in the early 1960s to give them a more unique and original title.
The original Pineapple Chunks are now being manufactured again by Regina Lollies, Pineapple Lumps are manufactured by Pascalls, and typically come in 140g and 300g size packs.”
Ooh who knew?? Nothing like knowing your favourite lolly is made from waste products! lol 🙂 I digress and onto the recipe!!
- 2 x 140g packets Pascall Pineapple Lumps
- 1 x 250g packet Griffins Malt Biscuits
- 125g butter
- 1 cup condensed milk – 300g (nearly a whole tin – but not quite, use the rest for salad dressing!)
- 180g milk chocolate – I used Whittakers Creamy Milk
- Freeze the 2 Bags of Pineapple Lumps overnight or until hard
- Line a slice tin (or 25cm square cake tin) with baking paper or spray well with cooking spray and set aside.
- Crush the biscuits in a food processor, you can also pulse the pineapple lumps in here as well but I prefer to chop them by hand for bigger chunks - but this way quicker!
- Cut Pineapple Lumps into small pieces (you can reserve half a cup for the topping if you desire)
- Melt the butter and condensed milk in a large saucepan on low heat until melted and mixed together well, alternatively do this step in the microwave.
- Pour the pineapple lumps & biscuits mixture into the butter/condensed milk mixture and combine well
- Spoon the biscuit mixture into the slice tray and press down very firmly using the back of a large spoon until tightly packed and smooth.
- Melt your chocolate in the microwave with 10-20 second bursts, stiring in between until completely melted or you can use a double boiler.
- Pour the chocolate onto the slice and using the back of a spoon spread chocolate evenly over the slice.
- If you reserved some pineapple lumps sprinkle these over the top of the slice
- Place in the fridge for at least two hours (preferably overnight).
- Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).
- Cut the slice into squares.
- This slice will keep in an airtight container in the fridge for 5 days (but lets face it – it won’t last that long anyway!)
So as you can see this slice is a must for the Pineapple Lumps fan in your life! It is so quick and simple – super decadent and definitely a sometimes treat but boy is it a sweet treat you will love!
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If you like this recipe – you will love the Clinkers Slice! It is just so delicious – click the photo below to go straight to that recipe!
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Happy Baking, Anna 🙂