Chocolate Hazelnut Slice

A community recipe by livster

Not tested or verified by Nigella.com

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Introduction

This slice is always completely devoured every time I make it which is why I hardly ever get to eat any myself. (This recipe is using Australian metric measurements ie. 20ml tablespoon and 250ml cup measures.)

Ingredients

Serves: 12-24

Metric Cups

For the Base

250 grams milk arrowroot biscuits
100 grams flaked almonds (lightly toasted)
125 grams butter
170 grams condensed milk
2 tablespoons golden syrup

For the Topping

250 grams hazelnut chocolate
50 grams hazelnuts (lightly toasted and roughly chopped)
40 grams copha vegetable shortening

For the Base

9 ounces milk arrowroot biscuits
4 ounces sliced almonds (lightly toasted)
4 ounces butter
6 ounces sweetened condensed milk
2 tablespoons golden syrup or light corn syrup

For the Topping

9 ounces hazelnut chocolate
2 ounces hazelnuts (lightly toasted and roughly chopped)
1 ounce copha vegetable shortening

Method

Chocolate Hazelnut Slice is a community recipe submitted by livster and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease and line a slice tray (approx 18 x 28 cm) with baking paper. In a large bowl add biscuit crumbs and almonds and mix together.

In a medium saucepan, add butter, condensed milk and golden syrup and stir over a low head until the butter is melted. Then increase heat to High and bring to the boil. As soon as it's reaches boiling turn the heat down and simmer for 2 minutes stirring constantly.

Then add to the biscuit mixture and mix until it's all combined. Press into the slice tray and refrigerate until needed.

In a small saucepan, break up the chocolate into pieces and add copha. Or, if using the chocolate and roasted hazelnuts add to the pan with the copha. Stir over a low heat until the copha has melted and mixed with the chocolate.

Remove the base from the fridge and pour the chocolate mixture over the top, tilting pan so the chocolate and hazelnuts are evenly dispersed.

Refrigerate for at least 2 hours and cut into 24 pieces with a hot knife, when set.

Grease and line a slice tray (approx 18 x 28 cm) with baking paper. In a large bowl add biscuit crumbs and almonds and mix together.

In a medium saucepan, add butter, sweetened condensed milk and golden syrup or light corn syrup and stir over a low head until the butter is melted. Then increase heat to High and bring to the boil. As soon as it's reaches boiling turn the heat down and simmer for 2 minutes stirring constantly.

Then add to the biscuit mixture and mix until it's all combined. Press into the slice tray and refrigerate until needed.

Remove the base from the fridge and pour the chocolate mixture over the top, tilting pan so the chocolate and hazelnuts are evenly dispersed.

Refrigerate for at least 2 hours and cut into 24 pieces with a hot knife, when set.

Tell us what you think

What 1 Other has said

Made this recipe and it did not last twelve hours. I used souvardi biscuits instead of arrowroot biscuits. Yummy

Posted by LadybirdKaren on 7th August 2014

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