TWICE AS NICE SLICE


Summer(ry weather) is officially here! I know this to be true because 1) when I was pegging out my washing this morning I could hear ACTUAL cicadas chirping and 2) I passed a jolly old lady in the street and she said, "Back to summer today!". I assume she has amassed some worldly knowledge on such matters or has developed some kind of nanna radar, so I am willing to take her word for it.

Well what better way to launch into bikini season than by making a chocolate-slathered slice? Two chocolate-slathered slices!


First up is the choc-peppermint slice. I followed the exact recipe for this (except for the Aero on top which I thought of all by myself... I know, next stop, Masterchef) and it turned out well. The second slice is a cherry slice. I got a little bit inventive with this and used Buttersnap biscuits for the base instead of the usual plain sweet biscuits. I don't think it worked too well although it was nevertheless attacked by the hungry hoards. If I made the cherry slice again I would use the same base as the peppermint version, just substituting the chopped Peppermint Crisps for Cherry Ripes.



This recipe is from the Women's Weekly 'Biscuits' book.

250g plain sweet biscuits (I used Arnott's Arrowroot)
100g butter, chopped
1/2 cup  sweetened condensed milk
2 x 35g Peppermint Crisp chocolate bars, chopped coarsely 
Topping
200g milk eating chocolate, chopped coarsely
2 teaspoons vegetable oil

  1. Grease 19cm x 29cm slice pan; line base and two long sides with baking paper.
  2. Process 200g of the biscuits until crushed finely.
  3. Chop remaining biscuits coarsely.
  4. Stir butter and milk in small saucepan over low heat until smooth (make sure both butter and condensed milk are at room temperature and stir continuously til smooth).
  5. Combine processed and chopped biscuits with peppermint chocolate bar in medium bowl; stir in butter mixture.
  6. Press mixture firmly into pan; refrigerate, covered, about 20 mins or until set.
  7. Make chocolate topping. Spread over slice; refrigerate until firm. Cut into squares.
Topping
Stir plain eating chocolate and oil in medium heatproof bowl over medium saucepan of simmering water until smooth.

Bob's your Uncle :)

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