Yum! Grandma’s recipe book has been on a roll with the recipes I have been cooking up lately. Not a flop in sight. This week’s Chocolate Nut Slice has got the goods! Delicately balanced in flavour, with the richness of roasted nuts, moistness of glacé cherries and desiccated coconut this Chocolate Nut Slice is sure to leave you satisfied. It’s rich but not sickening. A winner in my books.
This Chocolate Nut Slice recipe is simple to make, and I enjoyed putting it together with my firstborn and two youngest children (there was plenty of taste-testing and spoon licking along the way!). I couldn’t find any roasted hazelnuts, so I dry roasted them in a pan for a couple of minutes until they were fragrant and darkening. All the kids had a go roughly chopping the nuts, and stirring the melting chocolate. Aside from this, all we really needed to do was combine the ingredients, pour and set.
I doubled the recipe this time, after last week’s quick disappearance of our lemon cake. I knew we need a double batch to satisfy everyone and so that we had plenty to share with our neighbours also. If you like these types of flavours, I encourage you to double the recipe also, especially as with a single batch you only use half a can of condensed milk and you may have no use for the other second half. Most of the nut bags I purchased were pretty much used up when I doubled the recipe also. Another positive in favour of a double batch is that this Chocolate Nut Slice keeps for up to 4 weeks in the fridge, so you don’t need to worry about it spoiling before it’s polished off.
That’s it, folks. This Chocolate Nut Slice had me vibing Fruit and Nut Cadbury’s chocolate but next level. I hope you have some fun making this recipe, and that it brightens your day (especially if you live in the Southern Hemisphere and are currently in the guts of winter like we are). Enjoy!
- ½ 14 ounce (400 gm) can condensed milk
- 9 ounces (250 gms) dark cooking chocolate
- 2 ounces (60 gms) roasted hazelnuts
- 2 ounces (60 gms) pecan nuts
- 2 ounces (60 gms) blanched almonds
- ½ packet glace cherries
- ½ cup dessiccated coconut
- Place roughly chopped chocolate in top of double boiler. Melt and remove.
- Stir in condensed milk and roughly chopped nuts.
- Spread into 10” x 3” (25cm x 8cm) bar tin or flat cake tray which has base and sides lined with foil for easy removal.
- Refrigerate several hours or overnight until firm.
- Remove from tin, peel off foil and cut into wafers, then slices or cubes.