30 minutes
Makes 12
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Ingredients:
- ½ cup (125ml) water
- 1 cup (200g) castor sugar
- 1 Tbsp (15ml) butter
- 2 tsp (10ml) rum (optional)
- ½ Tbsp (7ml) vanilla essence
- 1 packet (100g) almonds
- 1 packet (100g) hazelnuts
- 1½ packets (300g) PnP tea biscuits or Marie biscuits
- 2 large slabs (300g) dark chocolate, melted
- Cocoa powder, for serving
Method:
- Heat water and sugar together until sugar dissolves, then boil for 2 minutes to create a syrup.
- Add butter, melt and remove from heat.
- Stir in rum (if using) and vanilla.
- Blitz nuts in a food processor to create a rough crumb.
- Add biscuits and blitz until fine.
- Combine mixture with syrup and separate into two parts.
- Stir 200g melted chocolate into one half of the biscuit mixture.
- Press onto the base of a 22cm lined brownie tray.
- Press remaining mixture on top and finish with a layer of leftover (100g) melted chocolate.
- Chill for 30 minutes or until firm.
- Slice into bars with a hot knife.
- Serve with a dusting of cocoa powder or store in an airtight container in the fridge.