Ingredients Jump to Instructions ↓

  1. 125g unsalted butter

  2. 100g dark chocolate, chopped

  3. 1 tablespoon golden syrup

  4. 1 egg

  5. 220g packet Cottage Cookies Heavenly Chocolate Hazelnut, broken into small pieces

  6. 1/3 cup shredded coconut

  7. 1/2 cup caster sugar

  8. 1/4 cup cocoa powder

  9. 1/2 cup pistachio kernels

  10. Chocolate topping

  11. 200g dark chocolate, chopped

  12. 50g unsalted butter, chopped

Instructions Jump to Ingredients ↑

  1. Lightly grease a 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

  2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat. Cool slightly. Whisk in egg.

  3. Meanwhile, place biscuits, coconut, sugar, cocoa and pistachios in a bowl. Stir to combine. Add chocolate mixture. Stir to combine. Transfer mixture to prepared pan. Using the back of a fork, press mixture evenly into pan. Cover and refrigerate until firm.

  4. Make chocolate topping: Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours or until set. Using a hot knife, cut slice into 24 pieces. Serve.


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