From
Good Food Magazine. Similar but not the same as
Warthog/Hedgehog slice.
250g assorted biscuits - I used scotch finger biscuits but you can use a combination of any biscuits, bought or homemade.
250g assorted nuts or a mix of nuts and dried fruit - I used unsalted mixed nuts and halved the brazil nuts
300g milk chocolate or a mixture of dark and milk - I used Lindt
100g butter, chopped
140g golden syrup
Line 2 x 20 square cm tins or a larger tray with baking paper.
Chop the biscuits into 3 cm cubes.
Place chopped biscuits and the nuts into a large bowl.
Melt the chocolate, butter and golden syrup in the TMX bowl for a few minutes (sorry, forgot to time this step) on 60
o/speed 3 until melted and combined. It will be quite thick I found.
Immediately pour the chocolate over biscuits & nuts and using your hands, mix thoroughly.
Place mixture into the 2 tins, press mixture down and even out with a piece of baking paper on top then refrigerate for a couple of hours until set.
Cut into cubes to serve. Delicious!
The reason I used 2 x 20 cm square tins was because the original recipe used 1 x 20 cm square tin and I thought the slice would be far too thick if I poured the whole recipe into it. I prefer small pieces of any treats or nibbles like this.
