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Easter egg slice

Preparation time:
20 mins plus overnight chilling time
Cooking time:
5 mins
Makes:
12
Rating:
If you're looking for something a little different for Easter, this choc-nut treat fits the bill beautifully. It's easy to make and decadent to the last bite!

Ingredients

200g shortbread biscuits
120g unsalted butter, melted
400g dark chocolate, chopped
300ml cream
2 Tbsp golden syrup
80g pistachios, roughly chopped
250g caramel-filled Easter eggs

Method

1. Line an 18 x 26cm slice tin with baking paper. Put biscuits in a food processor and pulse until coarse. Add 90g of the butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm.

2. Combine chocolate, cream, golden syrup and remaining butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 1 Tbsp of the pistachios, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.

3. Pour chocolate mixture over biscuit mixture. Top with Easter eggs and reserved pistachios. Refrigerate overnight. Cut into pieces to serve.

Notes

Make sure you buy dark cooking chocolate to use when melting.

Author:
Stylist:
Stephanie Souvlis
Photographer:
Chris L Jones, Benito Martin

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