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How to make Toffee nut slice

Yield = 15-Dec
Prep time: 0:35
Cook time: 0:35
Total time: 1:10

Ingredients

Chocolate slice base

  • 200g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 120g (3/4 cup) plain flour
  • 2 teaspoons self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 60ml (1/4 cup) milk

Topping

  • 80g pistachio kernels
  • 130g pecan pieces
  • 1 cup macadamia halves
  • 1/2 cup dried cranberries
  • 30g butter, melted
  • 3/4 cup brown sugar
  • 3/4 cup honey
  • 50g dark chocolate

Method

  • Step 1 Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
  • Step 2 Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk.
  • Step 3 Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
  • Step 4 Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base.
  • Step 5 Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into pieces.