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Chocolate Hazelnut Slice

A community recipe by

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.)

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 slivered 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 & 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 & 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.
  • 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.
  • 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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