Snickery Snickeroonie Slice
Oh, my goodness, this slice. *Respectful silence*.
It’s the combination of roasted, salted peanuts, dark chocolate and digestive biscuits. It’s just a hedgehog-y thing – you’ve seen them before. No-bake. How wonderful.
Keep this in the freezer; it holds together better when frozen and is frankly less likely to torment you every time you open the fridge for milk.
But you HAVE to try this. Then, seriously, give it to the canteen ladies or something, because if you have the self-control to just nibble a tiny piece at a time, you deserve to be canonised
Makes 24 pieces.
Ingredients 6
100 g butter
100 g dark chocolate, chopped
395 g sweetened condensed milk, tinned
40 g unsweetened cocoa powder
140 g salted, roasted peanuts
200 g digestive biscuits, roughly broken
Ganache
50 g butter
100 g dark chocolate
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Method 8
Grease and line an 18 × 28 cm (7 × 11 in) slice tin with baking paper, including the sides.
Make a base by melting the with the over a low heat. Stir regularly and don’t walk away. As soon as the butter is fully melted you should be able to take it off the heat and finish melting the chocolate in the hot butter by stirring. Once the chocolate is melted, stir in the until well mixed.
Add the and the , and roughly break up the into the saucepan. Mix everything together well, then press into the prepared tin.
Allow to set in the freezer for about 1 hour.
Meanwhile, to make the ganache, just stir the and over a low heat for a couple of minutes until melted.
Spread the ganache over the cold slice. Set (again) in the freezer for about half an hour until hard.
Cut with a hot knife (run your knife blade under hot water) into about 24 small delicious pieces or, in my case, two and an edgy bit then into a container and out the door before I find myself eating the whole thing.
Keep this slice in the freezer.
Buena Vista Farm's tips
Oh, chocolatey biscuity peanutty slice. How I love
you. I miss you. And without you, I am a lesser person
(hopefully, say, two to three kilograms less).
