Chocolate peanut slice
Nov 30, 2010 1:00pm- 50 mins cooking
- Makes 30 Item
Print
Ingredients
Chocolate peanut slice
- 1 1/2 sheets ready-rolled shortcrust pastry
- 2/3 cup (220g) raspberry jam
- 3 egg whites
- 1 1/2 cup (330g) caster sugar
- 1 cup (110g) plain cake crumbs
- 1/3 cup (35g) cocoa powder
- 1 teaspoon vanilla extract
- 1 3/4 cup (250g) roasted unsalted peanuts
- 2 teaspoon icing sugar
Method
Chocolate peanut slice
-
1Preheat oven to 200°C.
-
2Place pastry pieces on flat oven tray, prick all over with a fork. Bake about 10 minutes or until pastry is browned lightly and almost cooked through.
-
3Place hot pastry pieces, side-by-side, on a flat surface. Using base of a 20cm x 30cm rectangular pan as a guide, cut pastry to fit pan. Grease and line base and sides of pan and place cut pastry pieces into base of pan. Spread evenly with jam.
-
4Reduce oven temperature to 180°C.
-
5Beat egg whites in small bowl with electric mixer until firm peaks form. In three batches, beat in sugar. Stir in cake crumbs, sifted cocoa, extract, then nuts. Spread nut mixture evenly over jam.
-
6Bake slice about 40 minutes. Cool in pan before cutting. Dust with sifted icing sugar before serving.
Notes
When beating sugar into the egg white, beat only until combined; the sugar will not dissolve at this stage.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020