Recipe

巧克力焦糖核桃片

Mar 27, 2013 1:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Makes 20 Piece
    • Print
    Print

Ingredients

巧克力焦糖核桃片
  • 250 gram packet butternut snap cookies
  • 1/2 cup chopped pecans
  • 90 gram butter, melted. plus 40 g extra, for filling
  • 395 gram can sweetened condensed milk
  • 1/4 cup golden syrup
  • 180 gram dark eating chocolate
  • 2 teaspoon vegetable oil
  • 100 gram white chocolate melts, melted

Method

巧克力焦糖核桃片
  • 1
    Grease and line a 26 x 16 cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Process cookies until coarsely chopped. Add half the pecans: Process to make fine crumbs. Transfer to a large bowl; stir in 90g butter. Press mixture firmly over base of prepared pan. Chill.
  • 3
    Combine extra butter, condensed milk and syrup in a small saucepan over moderate heat. Cook, stirring, 8-10 minutes or until mixture is browned and thickened. Stir in remaining pecans. Spread over base. Cool slightly. Chill 2 hours, or until firm.
  • 4
    Place dark chocolate and oil in a medium microwave-safe bowl. Microwave on high, in 30-second bursts, until melted and smooth. Spread over slice. Chill 15 minutes, or until set.
  • 5
    Remove slice from pan; fold down paper sides. Place on a tray. Spoon white chocolate into a small resealable food storage bag. Snip off a corner. Drizzle slice with white chocolate. Chill 30 minutes, then stand at room temperature for 20 minutes. Cut into fingers to serve.

Notes

For easy spreading, use an offset or cranked spatula. You can find them at specialty kitchenware stores.

The Latest from Food To Love