There is no baking required for this chocolate over-load slice. This can be made several days in advance.

Ingredients

• 70 gram packet brazil nuts
• 70 gram packet hazelnuts
• 175 grams sweet biscuits
• 1 cup marshmallows, snipped in half
• ¼ cup dried apricots, roughly chopped
• 2 tsp finely grated orange rind
• 250 grams dark chocolate
• 25 grams butter
• ½ x 400 gram can sweetened condensed milk

Method

1. Toast the brazil nuts and hazelnuts at 180°C for 10 minutes, cool and chop roughly.
2. Put biscuits into a plastic bag and crush with rolling pin, until well broken, but not crumbed.
3. Combine nuts, biscuit pieces, marshmallows, apricots and orange rind and mix well.
4. Melt the chocolate and butter in a large bowl over hot, but not boiling water.
5. Remove from heat, stir in condensed milk, nut and biscuit mixture.
6. Press into a greased and lined 20cm x 10cm loaf tin and refrigerate for 4 hours or until firm. To serve, cut into thin slices.

Cooks Tips

Always allow toasted nuts to cool before chopping. Preferably chop by hand to achieve an even texture. A food processor or a small food mill can too quickly turn them to a fine chop.

 You could also melt the chocolate in the microwave on high power for approximately one minute. Check regularly as chocolate can burn easily in the microwave.