Baking
Hazelnut Slice
Nov
A no bake slice that’s quick and easy to make and delicious to eat, this recipe has been around for a long time and I have made a few adjustments to the quantities of some of the ingredients over the years. Hazelnut Slice has a biscuit base with toasted almonds through it as well and it is topped with yummy hazelnut milk chocolate, you can use a block of Hazelnut chocolate with an extra 50 gm of milk chocolate or toast your hazelnuts then mix them through milk chocolate.
What’s not to love about this slice, it only takes 20 minutes or so to make then it sets in the fridge for a couple of hours, you can add the almonds without toasting and it will be fine, but toasting the nuts gives them more flavour.
As with all slices that have a chocolate topping it is best to take the slice out of the fridge for 30 minutes or so before cutting it so the chocolate doesn’t crack.
Hazelnut Slice
Ingredients
- 100 gm butter
- 1/2 Can Condensed Milk 190 gm
- 2 Tbsp Golden Syrup
- 50 gm Flaked Almonds, toasted In oven 170C for 10 mins or so
- `1 pkt Marie Biscuits, Crumbed or any plain biscuits
Topping
- 100 gm Toasted hazelnuts In oven 170C for 10-15 mins
- 250 gm Milk Chocolate Or 250-300gm Hazelnut Chocolate
- 30 gm Copha
Instructions
- Line an 18 x 28 cm slice tray with baking paper.
- Place butter, condensed milk and golden syrup into a saucepan.
- Stir the mixture over low heat until the butter is melted, simmer for 2 minutes
- Add the biscuit crumbs and almonds, stir to combine well.
- Press firmly into the lined slice tray.
Topping
- Melt the chocolate and copha either in the microwave in 30 second bouts or heat very carefully in a saucepan over low heat, stirring until smooth.
- Add the hazelnuts if not using hazelnut chocolate, stirring well.
- Pour the chocolate mixture over the base and refrigerate approximately 2 hours or until set.
- Remove the slice from the fridge 30 minutes before slicing, to help the chocolate not to crack.
Notes
