This slice is mega rich – it’s almost too much for me. Simon took some to work and he was asked where he brought it from. My brother around and told me my parents wondered the same thing (I gave him some yesterday). I think that is a bit funny because I thought it didn’t look the best – I used Cadbury Energy chocolate for my dark chocolate layer and it melted strangely. It went like a paste rather than a lovely liquid, so I had to press it over the milk chocolate nut layer. Then, that meant I wanted this unsightly layer covered so I spread the milk and white chocolate over the top to try hide it, rather than doing decorative drizzles.
I’ve just made this slice again to take to a baby shower and decorated the top differently. I’ve take a few new pictures and added them to this post - they are the ones where the slice is sitting on a green and white plate.
250g plain chocolate biscuits
¾ cup roasted hazelnuts, coarsely chopped
155g unsalted butter, melted
395g can sweetened condensed milk
375g milk eating chocolate, chopped coarsely
315g dark eating chocolate, chopped coarsely
15g unsalted butter, extra
30g white eating chocolate, melted
Grease a 20cm x 30cm rectangular tin. Line the base and long sides with baking paper.
Process biscuits and ¼ cup of the nuts until fine. Add butter, process until combined. Press mixture over the base of the pan. Refrigerate about 20 minutes or until firm.
Combine condensed milk and 345g of the milk chocolate in a small saucepan and stir over a low heat until smooth. Stir in the remaining nuts. Quickly spread the the chocolate mixture over the biscuit base.
Combine the dark chocolate and the extra butter in a small saucepan; stir over a low heat until smooth. Spread over the milk chocolate layer.
Melt the remaining milk chocolate. Drizzle the milk and white chocolate over the slice. Refrigerate for 20 minutes or until firm.
*Slice will keep in an airtight container in the fridge for up to a week.