Nutty Chocolate Slice Recipe
Ingredients
| 200 g packet white marshmallows | ||
| Water | 1 Tablespoon | |
| Unsalted butter | 90 Gram | |
| Dark chocolate | 200 Gram, chopped | |
| 125 g plain sweet biscuits, roughly chopped | ||
| Cherries | 1/2 Cup (16 tbs), halved | |
| Hazelnuts | 1/2 Cup (16 tbs), roasted | |
| Pecans and walnuts | 1/2 Cup (16 tbs) | |
| 200 g dark chocolate, extra | ||
| 60 g unsalted butter, extra | ||
Directions
1.
Combine marshmallows, water and butter in large saucepan.
Stir constantly over low heat until marshmallows are melted.
2.
Remove pan from heat, add chocolate, stir until melted.
3.
Add biscuits, cherries and nuts to marshmallow mixture, stir gently until ingredients are combined.
4.
Line 2 bar pans (8cm x 26cm) with strips of foil large enough to extend over long sides of pan to make slice easy to remove.
Spread mixture evenly into prepared pans; do not crush biscuits.
Refrigerate for 1 hour.
Melt extra chocolate and extra butter in bowl or double saucepan over saucepan of simmering water; water must not touch base of bowl or saucepan.
Spread mixture evenly over slices, refrigerate for 1 hour or until firm.
Remove slices from pans, peel away foil.
Combine marshmallows, water and butter in large saucepan.
Stir constantly over low heat until marshmallows are melted.
2.
Remove pan from heat, add chocolate, stir until melted.
3.
Add biscuits, cherries and nuts to marshmallow mixture, stir gently until ingredients are combined.
4.
Line 2 bar pans (8cm x 26cm) with strips of foil large enough to extend over long sides of pan to make slice easy to remove.
Spread mixture evenly into prepared pans; do not crush biscuits.
Refrigerate for 1 hour.
Melt extra chocolate and extra butter in bowl or double saucepan over saucepan of simmering water; water must not touch base of bowl or saucepan.
Spread mixture evenly over slices, refrigerate for 1 hour or until firm.
Remove slices from pans, peel away foil.
Chef
